Peri-peri spiced chicken with cauliflower rice and charred corn cobs

Peri-peri spiced chicken with cauliflower rice and charred corn cobs

This flavour-packed peri-peri spiced chicken recipe is a perfect 5:2 diet main. Serve with cauliflower rice and charred corn cobs for a filling yet low-calorie meal. The recipe serves 1 so scale it up, if you’re cooking for 2 or more people.

Peri-peri spiced chicken with cauliflower rice and charred corn cobs

Make fast days easier with our 5:2 diet recipes.  They’re all under 300kcals per serving, including our delicious naked fish burgers.

  • Serves icon Serves 1
  • Time icon Hands-on time 10 min

This flavour-packed peri-peri spiced chicken recipe is a perfect 5:2 diet main. Serve with cauliflower rice and charred corn cobs for a filling yet low-calorie meal. The recipe serves 1 so scale it up, if you’re cooking for 2 or more people.

Make fast days easier with our 5:2 diet recipes.  They’re all under 300kcals per serving, including our delicious naked fish burgers.

Nutrition: per serving

Calories
203kcals
Fat
5.4g (1.1g saturated)
Protein
25.9g
Carbohydrates
11g (4.2g sugars)
Fibre
3.2g
Salt
0.5g

Ingredients

  • 1 small (100g) free-range skinless, boneless chicken thigh
  • Finely grated zest and juice 1 lime, plus wedges to serve
  • ¼ tsp peri-peri spice mix
  • 1 corn cob, cut into thirds
  • Low calorie oil spray
  • 60g cauliflower florets
  • Small handful coriander leaves, roughly chopped
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 180ºC fan/ gas 6. Put the chicken in a small glass/ceramic bowl with half the lime zest and juice and the spice mix, then toss to coat. Put on a small, lined baking sheet with the corn and spritz with the oil. Roast for 20 minutes, turning the corn halfway through, until the chicken is cooked and juicy.
  2. Meanwhile, coarsely grate the cauliflower using a box grater in a mixing bowl. Season, then stir in the remaining lime zest and juice and half the coriander.
  3. Remove the baking sheet, slice the chicken, then serve on a plate with the cauli ‘rice’ and charred corn (some cut from the cob if you like), spooning over any cooking juices. Garnish with the remaining coriander, then serve with lime wedges.

Nutrition

Nutrition: per serving
Calories
203kcals
Fat
5.4g (1.1g saturated)
Protein
25.9g
Carbohydrates
11g (4.2g sugars)
Fibre
3.2g
Salt
0.5g

delicious. tips

  1. Next time: Swap the peri-peri spice mix for curry powder or smoked paprika.

    Use it up: Roast the remaining cauliflower with more spice mix to use up in salads another day

Buy ingredients online

Recipe By:

Sophie Austen-Smith
Former deputy food editor, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

5:2 recipes

Roast spiced cauliflower with chickpeas

If you’re following the 5:2 diet, or want to cut...

Save recipe icon Save recipe icon Save recipe

Vegan dinners

Chilli tofu veg ‘noodles’

Our carb-light take on noodles is an easy weeknight win,...

Save recipe icon Save recipe icon Save recipe

Healthy chicken

Persian chicken with spiced yogurt

Chicken marinated in cinnamon, cardamom, turmeric, cumin honey and lemon,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.