Grilled Piri Piri Chicken Buddha Bowls

Grilled Piri Piri Chicken Buddha Bowls

Grilled Piri Piri Chicken Buddha Bowls

Prep Time
10 Minutes
Cook Time
10 Minutes
  • 4 tablespoons kefir

  • 2 tablespoons Piri Piri Seasoning

  • 350 grams chicken breast mini fillets

  • 1 tablespoon olive oil

  • 1 tablespoon lime juice

  • 1 tablespoon mango chutney

  • 250 gram pack of ready-to-eat cooked grains (e.g. quinoa)

  • 1 carrot, peeled and julienned

  • ½ cucumber, peeled into ribbons

  • 2 tablespoons pickled red cabbage

  • 1 avocado, halved, peeled, de-stoned and thinly sliced

Key Products
Piri Piri Seasoning

Product Information

£ 3.35/unit,32g


  • 1 In a large bowl, mix together 2 tbsp of the kefir and Schwartz Piri Piri Seasoning.
  • 2 Place a frying pan over a medium heat and add the olive oil. Fry the chicken for 8-10 minutes or until cooked.
  • 3 To make the dressing, mix together the remaining kefir, lime juice and mango chutney. Set aside.
  • 4 To assemble the buddha bowl, divide the cooked grains between 2 bowls, followed by the carrots, cucumber, pickled red cabbage, avocado and chicken. Drizzle with the dressing to serve.
  • 5 Tip: If you don’t have kefir, then substitute for natural yoghurt.