Piri Piri Chicken

• 1 cup (250 ml) brown rice, rinsed and drained
• 2 1⁄2 cups (625 ml) chicken broth
• 1 red bell pepper, chopped
• 3 Nantes carrots, chopped
• 1⁄2 cup (125 ml) green peas
• 1⁄2 cup (125 ml) corn kernels
• 1 tbsp (15 ml) Fitcook Foodz Passe-Partout Seasoning

• 4 chicken breasts (or 600 g)
• 1⁄2 cup (125 ml) Fitcook Foodz Piri Piri La Fogo sauce

• 3 tbsp (45 ml) plain Greek yogurt
• 3 tbsp (45 ml) light mayo
• 3 tbsp (45 ml) La Fogo Fitcook Foodz Piri Piri sauce
• Hot sauce of your choice, to taste

STEPS

1. Place all chicken ingredients in a large bowl. Mix well and marinate for at least 30 minutes, up to                overnight. Bake in airfryer at 375 for 15 minutes or in oven at 400 for 18 minutes. Let stand 5 minutes      before slicing.
2. Place brown rice and chicken broth in a pot over high heat. Bring to a boil, cover, adjust heat to low          and simmer for 40 minutes.
3. In a medium skillet sprayed with Fitcook Foodz camelina oil, add all remaining rice ingredients.              Cook for 5 minutes, stirring regularly.
4. Transfer the contents of the frying pan to the pot with the rice and mix well to make vegetable rice.
5. Place all the ingredients for the spicy mayo in a bowl. Mix well.
6. Serve vegetable rice with chicken slices and spicy mayo.

TIP

Here, the marinade is super strategic. Say goodbye to dry chicken breasts! And yes, the marinade will obviously add a lot of flavor, but above all, it will tenderize the meat. I recommend a minimum of 30 minutes, and if you can, overnight for even more delicious meat!