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Quick Peri Peri Chicken Bowl

Quick Peri Peri Chicken Bowl

with citrus salad and ranch
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
630 kcal
Protein
: 
47.6g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Milk
  • Mustard
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

5 grams

Coriander

150 grams

Jasmine Rice

1 unit(s)

Cabbage

1 sachet(s)

Dried Chilli Flakes

1 sachet(s)

Peri Peri Seasoning

(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

2 unit(s)

Garlic

300 grams

Diced Irish Chicken Breast

1 unit(s)

Grapefruit

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Butter

Energy (kJ)2635 kJ
Energy (kcal)630 kcal
Fat14.7 g
of which saturates2.1 g
Carbohydrate84.3 g
of which sugars16.2 g
Dietary Fiber6.4 g
Protein47.6 g
Salt13.7 g
Potassium500.1 mg
Calcium111.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Grater

Cooking steps

Boil the Rice
1
  • Rinse the rice to remove excess starch. Boil a large pot of water for the rice.
  • Add the rice and cook for 12-15 mins.
  • Drain in a sieve and pop back in the pot.
  • Add half the peri peri spice and a knob of butter and mix carefully. Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Salad
2
  • Halve the cabbage, cut out and discard the tough core, then chop as finely as possible.
  • Quarter the grapefruit, remove the flesh from the skin and chop into chunks.
  • Roughly chop the coriander (stalks and all).
  • Peel and grate the garlic (or use a garlic press).
  • Toss the cabbage, grapefruit and chilli flakes (use less if you don't like spice) with a drizzle of oil. Season to taste with salt and pepper. 
Fry the Chicken
3
  • Place a pan over medium-high heat with a drizzle of oil and a knob of butter.
  • Once hot fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Add the garlic, remaining peri peri spice mix (to taste) and cook for 4-5 mins.
  • Once cooked, remove the pan from the heat. 
Assemble in Bowls
4
  • Serve the rice, peri peri chicken, citrus salad, ranch and coriander separately.
  • Allow everyone to assemble their own bowls at the table.
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