Chicken Red Pepper Peri Peri Quinoa Bowl
A delicious, low-carb, high-fiber bowl with a balance of lean protein, fresh vegetables, and zesty peri-peri sauce.

1 bowl
For 1 people
Difficulty
Average
Taste
Spicy
Health Benefits
Low in Carbs and Fats: The quinoa and veggie combo keeps this dish low in carbs while still providing necessary fiber.
High in Protein: Chicken provides a lean protein source, perfect for muscle repair and growth.
Rich in Antioxidants: The mixed peppers, zucchini, and tomatoes are loaded with antioxidants that protect against inflammation.
Heart-Healthy: Olives and the peri-peri sauce (if made with olive oil) contribute to good heart health due to their monounsaturated fats.
Aids Digestion: With high fiber content, this bowl helps with digestion and promotes a healthy gut.
350 kcal
in 200g
Protein:
30g
Fats:
8g
Carbs:
40g
Cholesterol:
50mg
Sodium, Na:
450mg
Potassium, K:
750mg
This Chicken Red Pepper Peri Peri Quinoa Bowl is the perfect meal for those looking for a healthy yet flavorful option. With lean chicken breast, a variety of nutrient-dense veggies, and quinoa as a base, this dish is rich in fiber and low in fat. The peri-peri sauce adds a kick without adding unnecessary calories. This recipe is ideal for fitness enthusiasts, those watching their weight, or anyone aiming to maintain a balanced diet.
Ingredients
1
50 grams Quinoa
100 grams Chicken Breast
30 grams Lettuce
25 grams Zucchini
20 grams Mixed bell peppers
15 grams Sweet corn
10 grams Black Olives
10 grams Carrots
6 pieces Chery tomatoes
15 grams French Beans
5 grams Fresh basil leaves
15 ml Peri-peri sauce, sugar - free
half gram Black pepper
half gram Salt
Tips
If you want to reduce carbs further, swap quinoa with cauliflower rice.
Use a low-sugar, low-fat version of peri-peri sauce for a healthier option.
Directions
Rinse quinoa thoroughly under cold water. In a saucepan, bring 150ml of water to a boil, add the quinoa, reduce the heat, cover, and let it simmer for 15 minutes until the water is absorbed and the quinoa is fluffy. Set aside to cool slightly.
Season chicken breast with a pinch of salt (optional) and black pepper. Grill or pan-fry over medium heat for about 5-6 minutes on each side, until fully cooked. Once done, let it rest for a few minutes, then slice it thinly.
Cube the zucchini and mixed peppers.
Halve the cherry tomatoes.
Blanch the French beans and shred the carrots and lettuce.
In a serving bowl, layer the quinoa as the base.
Arrange the lettuce, zucchini cubes, mixed bell peppers, sweet corn, olives, carrots, cherry tomatoes, and French beans around the bowl.
Place the sliced chicken on top.
Drizzle peri-peri sauce over the bowl and garnish with fresh basil leaves.
Toss lightly before serving. Enjoy your nutrient-packed bowl!
Notes
Individuals with Digestive Issues: Some ingredients, like zucchini and quinoa, can cause bloating in sensitive individuals.
People with High Blood Pressure: Limit the use of peri-peri sauce if it contains high sodium or adjust salt as needed.
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