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Peri-peri chicken with Spanish-style rice

The paprika and peppers give this hot peri-peri dish lots of sweet and smoky flavour – all for under 400 calories per serving.

Serves 4

Prep Time 15 min

Cooking Time 20 min

Ingredients

  • 4 x 125g skinless chicken breast fillets
  • 5tbsp hot peri-peri marinade
  • Spray cooking oil
  • 3 courgettes, thinly sliced lengthways
  • 1tbsp olive oil
  • 1 red onion, finely chopped
  • 2 large peppers (1 red, 1 yellow), finely chopped
  • 2tsp smoked paprika
  • 2 x 250g packs ready to heat brown rice
  • 5tbsp chopped fresh coriander leaves

Method

  1. Cut each chicken breast in half horizontally to form 2 small fillets,
    then put in a food bag with the peri-peri marinade. Massage to coat the chicken thoroughly, then set aside.
  2. Spray a griddle pan with oil and set over a high heat, then cook the courgettes for 1–2 min on each side until charred and tender. Set aside and keep warm,
  3. Reheat the griddle pan over a medium-high heat and spray with
    more oil, then cook the chicken for 3–4 min on each side until browned and cooked through.
  4. Meanwhile, heat the olive oil in a medium non-stick frying pan over a medium-high heat. Cook the onion and peppers, stirring, for 5 min or until golden. Add the paprika and cook, stirring, for 2 min or until fragrant. Add the rice and 4tbsp water and stir-fry until piping hot. Stir in the coriander.
  5. Serve the chicken with the rice mixture and courgettes.

Nutrition per serving

Read more on how we calculate nutrition.
390 37g 7.2g 37g 5.9g 6.9g 37g 63mg 41.1g 2.6mg

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