Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (60ml) Peri-Peri sauce
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups (400g) cooked rice
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup chopped fresh cilantro
  • 1 cup (240g) plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Combine chicken, Peri-Peri sauce, garlic, lemon juice, paprika, oregano, salt, pepper, and olive oil in a bowl. Mix well. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. Cook rice according to package directions. Keep warm.
  3. Heat grill pan or skillet over medium-high heat. Cook chicken until cooked through and slightly charred, about 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
  4. In a small bowl, whisk together Greek yogurt, lemon juice, garlic, salt, and pepper.
  5. Divide cooked rice among four bowls. Top with grilled chicken, sliced bell peppers, red onion, and avocado. Drizzle with yogurt sauce and sprinkle with cilantro. Serve immediately with extra Peri-Peri sauce, if desired.