Keto Peri Peri Bowl

Keto Peri Peri Bowl is very easy to make and stores well at room temperature (or the refrigerator) – use it for chicken, beef, lamb, even as a salad dressing. For this recipe,  chose chicken thighs because it is budget-friendly, tender, delicious, and pretty much foolproof.  We’re going to skewer them cause any food on a stick instantly translates to fun and festive.  Paired with a pepper and tomato …

KetoPeri Peri Bowl

Keto Peri Peri Bowl Recipe by RuledMe

Tips For Keto Peri Peri Bowl:

  1. Using the broil function of your oven (alternatively, you can use the grill), roast the chili peppers until charred.  Set aside.
  2. In a saucepan, add garlic, salt, and spices.  Add oil and vinegar.  Turn heat on to medium and simmer for 2-3 minutes.
  3. Remove from heat.  Add chilies to the oil and allow to steep until cool.
  4. Transfer to a blender or food processor and pulse until pureed and homogenous.
  5. If using wooden skewers, soak in water for at least one hour.  In a ziplock bag, add chicken pieces, then cover with marinade.
  6. Seal and refrigerate to marinate for at least one hour, a maximum of 24 hours.
  7. Skewer chicken pieces.
  8. Grill over coals, basting with marinade leftover in the ziplock bag. Alternately, place a griddle pan in the oven and preheat to 400 degrees Fahrenheit. Once the oven is at temperature, set timer for 6 minutes.  Take the griddle pan out and cook the chicken on the dry griddle pan until seared on both sides.  Transfer the chicken to a baking sheet, return to the oven, and roast for 10-15 minutes or until cooked through. Baste halfway with marinade leftover in the ziplock bag.
  9. In a skillet over medium heat, melt the butter. Saute bell pepper and white tips of the green onion until aromatic (save the green sections for plating.)
  10. Add tomato paste and paprika.  Swirl to combine and to toast slightly or for about 30 seconds.
  11. Add cauliflower rice.  Mix well.  Continue to cook until dry.
  12. Plate with cauliflower rice on the bottom, chicken on top, and topped with remaining green onion slices.

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KetoPeri Peri Bowl
Keto Peri Peri Bowl
Print Recipe
Keto Peri Peri Bowl senses explode with it’s charred and spicy goodness. The marinade is very easy to make and stores well at room temperature (or the refrigerator) – use it for chicken, beef, lamb, even as a salad dressing.
Servings Prep Time
4 servings 15 mins
Cook Time
30 mins
Servings Prep Time
4 servings 15 mins
Cook Time
30 mins
KetoPeri Peri Bowl
Keto Peri Peri Bowl
Print Recipe
Keto Peri Peri Bowl senses explode with it’s charred and spicy goodness. The marinade is very easy to make and stores well at room temperature (or the refrigerator) – use it for chicken, beef, lamb, even as a salad dressing.
Servings Prep Time
4 servings 15 mins
Cook Time
30 mins
Servings Prep Time
4 servings 15 mins
Cook Time
30 mins
Ingredients
Servings: servings
Instructions
  1. Using the broil function of your oven (alternatively, you can use the grill), roast the chili peppers until charred. Set aside.
  2. n a saucepan, add garlic, salt, and spices. Add oil and vinegar. Turn heat on to medium and simmer for 2-3 minutes.
  3. Remove from heat. Add chilies to the oil and allow to steep until cool.
  4. Transfer to a blender or food processor and pulse until pureed and homogenous.
  5. If using wooden skewers, soak in water for at least one hour. In a ziplock bag, add chicken pieces, then cover with marinade.
  6. Seal and refrigerate to marinate for at least one hour, a maximum of 24 hours.
  7. Skewer chicken pieces.
  8. Grill over coals, basting with marinade leftover in the ziplock bag. Alternately, place a griddle pan in the oven and preheat to 400 degrees Fahrenheit. Once the oven is at temperature, set timer for 6 minutes. Take the griddle pan out and cook the chicken on the dry griddle pan until seared on both sides. Transfer the chicken to a baking sheet, return to the oven, and roast for 10-15 minutes or until cooked through. Baste halfway with marinade leftover in the ziplock bag.
  9. In a skillet over medium heat, melt the butter. Saute bell pepper and white tips of the green onion until aromatic (save the green sections for plating.)
  10. Add tomato paste and paprika. Swirl to combine and to toast slightly or for about 30 seconds.
  11. Add cauliflower rice. Mix well. Continue to cook until dry.
  12. Plate with cauliflower rice on the bottom, chicken on top, and topped with remaining green onion slices.
Recipe Notes

This makes a total of 4 servings of Peri Peri Bowl. Each serving comes out to be 487.25 Calories, 37.5g Fats, 7.25g Net Carbs, and 32.13g Protein.

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