Ingredients
1.5 pounds boneless, skinless chicken thighs
1 lemon (zest and juice)
4 garlic cloves (minced)
4 tablespoons olive oil
2 tablespoons peri peri sauce (or chili flakes for homemade version)
1 cup long-grain rice (or quinoa)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 red onion (slivered)
Fresh cilantro or parsley (for garnish)
Salt and black pepper (to taste)
Instructions
Preheat oven or grill to 400°F (200°C). In a bowl, mix lemon zest, lemon juice, garlic, 2 tbsp olive oil, and peri peri sauce. Add chicken thighs and marinate for 20 minutes.
While marinating, rinse rice and cook according to package instructions.
Place bell peppers and onions on a baking sheet. Toss with 1 tbsp olive oil, salt, and pepper. Roast or sauté until tender (15-20 minutes).
Sear chicken in a hot skillet for 5-6 minutes per side, removing when cooked through. Let rest before slicing.
Assemble bowls with rice, roasted veggies, chicken slices, and fresh herbs. Drizzle with lemon juice or extra peri peri sauce.
Notes
For homemade peri peri sauce: Blend 2 fresh chilies, lemon zest, garlic, 1 tbsp olive oil, and 1 tsp cumin.
Substitute quinoa, couscous, or farro for the rice.
Adjust spice level by adding more or less chili.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Quick Chicken
- Method: Grilling/Sautéing
- Cuisine: African-Portuguese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg