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Grilled Piri Piri Chicken Buddha Bowls
Ingredients
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4 tablespoons kefir
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2 tablespoons Piri Piri Seasoning
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350 grams chicken breast mini fillets
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1 tablespoon olive oil
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1 tablespoon lime juice
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1 tablespoon mango chutney
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250 gram pack of ready-to-eat cooked grains (e.g. quinoa)
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1 carrot, peeled and julienned
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½ cucumber, peeled into ribbons
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2 tablespoons pickled red cabbage
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1 avocado, halved, peeled, de-stoned and thinly sliced
Key Products
Instructions
- 1 In a large bowl, mix together 2 tbsp of the kefir and Schwartz Piri Piri Seasoning.
- 2 Place a frying pan over a medium heat and add the olive oil. Fry the chicken for 8-10 minutes or until cooked.
- 3 To make the dressing, mix together the remaining kefir, lime juice and mango chutney. Set aside.
- 4 To assemble the buddha bowl, divide the cooked grains between 2 bowls, followed by the carrots, cucumber, pickled red cabbage, avocado and chicken. Drizzle with the dressing to serve.
- 5 Tip: If you don’t have kefir, then substitute for natural yoghurt.
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