Peri Peri Chicken & Spicy Rice Meal Prep – High Protein, Full of Flavor
Spice up your week with this bold Peri Peri Chicken and Spicy Rice meal prep. It is packed with protein, loaded with flavour, and perfect for easy lunches or dinners. Includes storage tips and reheating instructions to keep your meals fresh and fiery all week.
Peri Peri Chicken Spicy Rice
Ingredients
Peri Peri Chicken -
- Spray Oil
- 3 Chicken Breast, Boneless & Skinless Halved
- 8 g Garlic Powder
- 4 g Smoked Paprika
- 2 g Ground Cumin
- 2 g Dried Chilli Flakes
- 60 ml Nando’s Peri Peri Sauce
- Salt & Pepper
Spicy Rice -
- 28 g Unsalted Butter
- 1 Brown (Yellow) Onion Diced
- 1 Bell Pepper (Capsicum) Diced
- 4 Garlic Cloves Grated
- 20 g Tomato Paste
- 300 g Basmati Rice Washed
- 600 ml Chicken Stock
- 4 g Smoked Paprika
- 2 g Ground Turmeric
- 2 g Chilli Powder
- 2 g Dried Oregano
- 160 g Frozen Peas
- 5 g Coriander (Cilantro) Chopped
- Salt & Pepper
Method
- Add the chicken to a bowl, along with all of the peri-peri chicken ingredients except the oil. Mix well to combine.
- Place a pan over medium-high heat, add spray oil and the chicken, and cook for 2 ½ minutes on each side, until golden and cooked through. Add a splash more Nando's peri-peri sauce right at the end, if desired. Remove, rest, and slice into strips.
- In a saucepan over medium-high heat, melt the butter. Add the onion and red bell pepper and cook for 3 minutes, mixing regularly. Add the garlic and tomato paste and cook for a further 2 minutes.
- Add the washed basmati rice and stir to coat in the pan, toasting for 1 minute. Add the chicken stock, smoked paprika, turmeric, chilli powder, and oregano. Mix well, bring to a boil, then reduce the heat to low, cover, and cook for 12 minutes.
- Turn off the heat and leave the lid on for 4 minutes. Remove the lid, add the peas and coriander, and fluff with a fork.
- Portion the spicy rice into six meal prep containers. Top with the sliced chicken and extra Nando's sauce, if using. Garnish with coriander.
Chef's Tips
Toast the rice in the pan for a minute before the stock goes in, as added above — this coats each grain in the aromatics and butter, giving the rice more flavour than just boiling it in stock alone.Keep the chicken to the 2½ minutes per side as written and slice against the grain once rested — searing longer than needed will dry it out, since it's a lean cut with no marinade fat to protect it.Let the rice sit covered for the full 4 minutes off the heat before fluffing — this finishes the steaming process and stops it from turning gluey when stirred too early.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.To reheat, microwave for 2–3 minutes until hot through, or warm in a pan with a small splash of water or stock. Thaw frozen portions in the fridge overnight before reheating.
Serving 400gCalories 569kcalCarbohydrates 56gProtein 47gFat 15gSaturated Fat 5gPolyunsaturated Fat 2gMonounsaturated Fat 5gCholesterol 135mgSodium 740mgPotassium 827mgFiber 3gSugar 5gVitamin A 2900IUVitamin C 42mgCalcium 30mgIron 1.2mg
The above nutrition guide is based on daily averages and is calculated for a single portion.Â
Recipe Notes
Storage and Reheating Instructions
Store the meal prep in Luvele vacuum-sealed containers.
Fridge: Up to 4 days
Freezer: Up to 3 months
Microwave: 2–3 minutes (stir halfway)
Stovetop: Medium heat, 5–7 minutes with a splash of stock or water
From frozen: Thaw overnight in the fridge for best results
Watch How To Make The Recipe
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