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Peri Peri Meal Prep with Spicy Rice

Peri Peri Meal Prep with Spicy Rice 
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Meal Prep
Cuisine Portugese

Ingredients
  

Chicken Thighs

  • 14 Chicken Thighs Skinless
  • 3 tbsp Nandos Medium or Mild Peri Peri Sauce
  • 1/2 Lemon Juice of
  • 1 tbsp Honey
  • Salt and Pepper

Sweet Potatoes

  • 3 Large Sweet Potatoes Peeled and cut into thin wedges
  • 1 clove Garlic crushed
  • 1 tbsp Smoked Paprika
  • 1 tbsp Mixed Herbs
  • 1 tbsp Olive Oil
  • Salt and Pepper

Brown Rice

  • 1 tsp Oil or Ghee I prefer Ghee
  • 1 1 large onion diced very finely
  • 525 ml Chicken Stock or Water
  • 1 heaped tbsp Nandos Medium Peri Peri Sauce
  • 190 grams Brown Rice
  • 2 tbsp Chopped Mixed Vegetables
  • 1 flat tsp Salt

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.
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