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