High Protein Peri Peri Chicken & Spicy Rice

Serves 4
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Directions

  1. 1Place boneless chicken thighs in a glass container.
  2. 2Add peri peri seasoning mix (salt, smoked paprika, chili, garlic, onion powder, cumin, oregano), Nando's marinade, and a squeeze of lemon juice to the chicken.
  3. 3Mix thoroughly to ensure the chicken is well seasoned and the color changes.
  4. 4For the peri-naise sauce, combine light mayo, Nando's hot sauce, garlic powder, smoked paprika, and lemon juice in a bowl.
  5. 5Whisk the sauce until smooth and creamy.
  6. 6Bottle the peri-naise sauce and store it in the fridge for weeks.
  7. 7In a pan, add light butter.
  8. 8Cook the marinated chicken for 10 minutes until golden and juicy.
  9. 9Set the cooked chicken aside.
  10. 10In the same pan, add chopped garlic, onion, and bell pepper.
  11. 11Cook until the vegetables are soft.
  12. 12Add salt, cumin, smoked paprika, chili, and turmeric to the vegetables.
  13. 13Mix the spices with the vegetables.
  14. 14Add tomato paste to the pan.
  15. 15Add cooked rice and fresh parsley to the pan.
  16. 16Mix the rice with the vegetables and spices until fluffy and delicious.
  17. 17Serve the spicy rice in meal prep containers.
  18. 18Top the rice with slices of the juicy peri peri chicken.
  19. 19Drizzle the peri-naise sauce over the chicken and rice.

Ingredients

  • 800 g Boneless Chicken Thighs
  • 1 Tsp Salt
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chilli Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Cumin
  • 1 Tsp Oregano
  • 100 g Nando's Marinade
  • 0.5 lemon Lemon Juice
  • 100 g Light Mayo
  • 80 g Nandos Hot Sauce
  • 0.5 Tsp Garlic Powder
  • 0.5 Tsp Smoked Paprika
  • Lemon Juice
  • 20 g Light Butter
  • 1 Tbsp Chopped Garlic
  • 1 medium Onion Chopped
  • 1 Red Bell Pepper Chopped
  • 1 Tsp Salt
  • 1 Tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chilli
  • 1 Tsp Turmeric
  • 50 g Tomato Paste
  • 560 g Cooked Rice
  • Fresh Parsley

Equipment

Glass containerBowlWhiskSqueeze bottleFrying panSpatula

Tips

  • Marinate the chicken overnight for best flavors
  • You can use chicken breast instead of chicken thighs
  • Cook chicken on medium-high heat for 5 minutes each side to develop a golden color
  • Cook the onions and bell peppers for 5 minutes before adding the seasoning and tomato paste, then cook for another 2 minutes
  • Add cooked rice and parsley, mix gently until the color turns bright orange
  • Make the Perinaise sauce ahead of time, then bottle it up and store it in the fridge - only serve when ready to eat
  • To reheat, place in a microwave or in a pan for 5 minutes

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