Peri Peri Chicken Bowls

Instructions

- In a large bowl, combine the paprika, onion powder, garlic powder, oregano, salt, pepper and olive oil. Add the chicken and toss well to coat. Cook the chicken (choose your method):Pan-fry - Heat a large non-stick or cast-iron pan over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and cook for 3-4 minutes per side, or until golden and cooked through.Oven-bake - Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spread the chicken in a single layer on a baking tray lined with baking (parchment) paper. Bake for 18-20 minutes, or until golden and cooked through. For extra char, place under the oven grill (broiler) for the last 2-3 minutes.Air fry - Preheat the air fryer to 200°C (400°F). Arrange the chicken in a single layer in the basket (cook in batches if needed). Air fry for 12-15 minutes, shaking halfway, until golden and cooked through. - In a small bowl, mix together the mayonnaise (or Greek yoghurt), paprika, onion powder, salt and lime juice until smooth and combined. Refrigerate until ready to serve. - In a medium bowl, combine the cabbage, tomato, corn, coriander, red onion, lime juice and salt. Toss using tongs to combine. - Divide the rice and cabbage salad among four bowls. Top with the cooked chicken and juices from the pan/oven tray or air fryer basket. - Drizzle with the peri peri mayonnaise. Serve with extra lime wedges, if desired.

• sweet paprika Notes: 1 tsp
• onion powder Notes: 1 tsp
• garlic powder Notes: 1 tsp
• dried oregano Notes: 1 tsp
• sea salt flakes Notes: 1 tsp
• 1⁄4 tsp freshly cracked black pepper
• 1⁄4 cup extra-virgin olive oil Notes: 60 ml
• boneless Notes: 800 g, 1 lb 12 oz, you can use up to 1 kg/2 lb 3 oz of chicken, see note 1 if you would prefer to use chicken breast, skinless chicken thighs, cut into bite-sized pieces
• 2⁄3 cup whole-egg mayonnaise Notes: 160 g, or plain Greek yoghurt
• 1⁄2 tsp onion powder
• 1⁄4 tsp sea salt flakes
• lime juice Notes: 1 tbsp
• water Notes: 1-2 tbsp
• finely shredded red cabbage Notes: 1 cup, 75 g
• tomatoes Notes: 2, diced
• corn kernels Notes: 1 cup, tinned; fresh; or frozen, thawed and steamed
• 1⁄2 bunch coriander Notes: cilantro, finely chopped
• 1⁄2 red onion Notes: finely diced
• 1⁄2 tsp sea salt flakes
• Steamed rice
• Lime wedges Notes: optional

  Optional