Nando'S Rice & Chicken Bowls

Ingredients

• 450g chicken breast
• 1 small onion, diced
• 75g frozen peas
• 1 tbsp tomato puree
• Pinch of chilli flakes
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1/2 tsp garlic powder
• 1 red pepper, diced
• 200g Basmati Rice
• 400ml chicken stock
• 2 tbsp Nando's Peri-Peri (I used medium)
• 4/6 of a pack of coleslaw
• 100g Corn Cob
• Handful of leaves
• 8 cherry tomatoes, sliced (Optional sauces, included in calories): 2 tbsp Chilli Jam
• 2 tbsp Perinaise

Method

1. Cut the chicken into four pieces
2. I had two large breasts, so I sliced them across the middle to create four smaller fillets
3. The size of the breasts you use may vary, but this doesn't matter since the chicken will be sliced later
4. Coat the chicken in Nando's marinade and let it marinate for at least 30 minutes
5. When you're ready to cook, place the chicken in the air fryer
6. Spray it with a little oil and cook at 180°C for 20 minutes, turning it halfway through or until it is fully cooked
7. You can also cook the chicken in the oven or in the pan
8. For the rice - In a pan, spray a little oil and fry the onion and pepper until they are softened
9. Next, add the spices, garlic, and tomato puree, stirring well to combine
10. Then, add the rice and stock to the mixture
11. Cover the pan and let the rice cook in the stock for about 10 minutes on a gentle simmer, or until it is fully cooked
12. To serve, divide the rice into four bowls and place the sliced chicken on top
13. Add cooked sweetcorn, coleslaw, and salad, then drizzle with Nando's sauces like Perinaise and chilli jam
14. Enjoy!