High Protein Peri Peri Chicken
Peri Peri Chicken
- 4 Chicken breasts
- 4 Medium potatoes
- 2 Corn on the cobs
- 2 Red onions, peeled
- 4 Cloves of garlic
- 3-4 Red chillies
- 2 tsp Sweet paprika
- ½ tsp Cumin
- 2 Roasted red peppers
- Handful of fresh coriander
- ½ Lemon, juice and zest
- ½ tsp Oregano
The Magic Method
Before you get started on your Peri Peri Chicken, preheat oven to 180°C/160°C fan/gas mark 4.
Add your chillies, garlic, roasted red peppers, onions, paprika, cumin, oregano, lemon and coriander to a food processor and blend until smooth to make the marinade. Add a tsp of water if it feels too thick when blending.
Coat the chicken in your marinade. Ensure it’s completely covered (don’t be worried about getting your hands dirty). Add to a tray, cover and pop in the fridge for at least one hour.
Slice your potatoes into thin fries, leaving the skin on (it’s where all the good stuff is).
Place your fries on a baking tray and give them a good spray over with Frylight, then pop into the oven for 25 minutes.
Cut the corn into four pieces and wrap in tin foil.
Place on a separate baking tray and pop in the oven for 20 minutes.
While the fries and corn cook, brown the chicken in a pan over a medium heat for 3-4 minutes, then add to your baking tray with your corn on the cob, bake for a further 10 minutes. Get out the oven (ensure your chicken is fully cooked).
Serve your peri peri chicken, fries and corn together and get stuck into all that Peri Peri Chicken goodness!