3LargeSweet PotatoesPeeled and cut into thin wedges
1cloveGarlic crushed
1 tbspSmoked Paprika
1tbsp Mixed Herbs
1tbspOlive Oil
Salt and Pepper
Brown Rice
1 tsp Oil or GheeI prefer Ghee
11 large onion diced very finely
525mlChicken Stock or Water
1heaped tbspNandos Medium Peri Peri Sauce
190gramsBrown Rice
2 tbsp Chopped Mixed Vegetables
1flat tspSalt
Instructions
Chicken Thighs
Combine all the ingredients for the chicken thighs in a large bowl/ziplock bag and marinade for 20 minutes.
Line a baking tray with foil and pop into the oven for 30 - 40 minutes or until cooked.
Sweet Potatoes
Preheat oven to Gas Mark 6, 200 C. Combine all the ingredients for the sweet potato on a lined baking tray and mix through with your hands. Roast for 40 - 45 minutes and turn halfway through.
Brown Rice
Heat the oil to a medium sized pot and stir in the onions. Cook for 6 - 7 minutes until golden brown.
Pour in the stock and peri peri sauce and bring to a boil.
Stir in the rice, vegetables and salt. Bring to the boil again, then simmer covered for around 30 - 40 minutes or until cooked. Leave covered for 15 minutes before you open the pot.
Assemble
Once cooled, divide the chicken, sweet potato and rice between meal prep containers and leave covered in the fridge for use throughout the week.
Notes
You can serve this with a simple dressing or sauce.