Piri piri chicken Buddha bowl
| 1 tbsp | hot chilli sauce |
| 1 tsp | smoked paprika |
| 2 cloves | garlic, crushed |
| ½ | grated zest and juice of lemon |
| 200 g | chicken breasts, skin removed |
| spray oil | |
| 1 | yellow pepper, deseeded and cut into chunks |
| 1 | red pepper, deseeded and cut into chunks |
| 100 g | cherry tomatoes, halved |
| ¼ | red onion, thinly sliced |
| ¼ | cucumber, cut into chunks |
| 4 | black olives in brine, drained, pitted and chopped |
| 100 g | crisp Cos lettuce, shredded |
| 2 tbsp | fat-free French dressing |
| salt and freshly ground |
| Mix together the chilli sauce, paprika. garlic, lemon zest and juice. Turn the chicken breasts in the marinade, then cover and chill in the fridge for 30 minutes. |
| Lightly spray a edged griddle pan with oil and set over a medium heat. Cook the peppers for 4-5 minutes until just tender and starting to char. Remove. |
| Add the chicken to the pan and cook for about 15 minutes, turning occasionally, until browned on the outside and cooked right through. Remove from the pan and cut each breast into slices. |
| Toss the peppers, tomatoes, onion, cucumber. olives and lettuce in the dressing and season to taste Divide between two shallow serving bowls and arrange the sliced chicken on top. |
| Serves 2 |
| Prep: 15 minutes |
| Marinate: 30 minutes |
| Cook: 20 minutes |
| Per serving: |
| 200 kcals |
| 837 kJ |
| 3.7g fat |
| 5g fibre |
| 18g carbs |
| 1.1g salt |
| Low GI |