INGREDIENTS
Chicken
* 4 chicken breasts, or about 600 g
* ½ cup of Piri Piri La Fogo FitCook Foodz sauce
* 1 tbsp of FitCook Foodz Camelina Oil
* Salt and pepper, to taste
Vegetable Rice
* 1 cup of brown rice, rinsed and drained
* 2 ½ cups of chicken broth
* 1 tbsp of FitCook Foodz Camelina Oil
* 1 red pepper, chopped
* 3 Nantes carrots, chopped
* ½ cup of green peas
* ½ cup of corn
* 1 tbsp of FitCook Foodz Passe-Partout Seasoning
Spicy Mayo
* 3 tbsp of plain Greek yogurt
* 3 tbsp of light mayonnaise
* 3 tbsp of Piri Piri La Fogo FitCook Foodz sauce
* Hot sauce, to taste
PREPARATION
- In a bowl, mix the chicken breasts with the Piri Piri La Fogo sauce, camelina oil, salt, and pepper. Marinate for at least 30 minutes, or overnight for more flavor.
- Cook the chicken in an air fryer at 375°F for about 15 minutes, or in the oven at 400°F for about 18 minutes, until fully cooked. Let rest for 5 minutes before slicing.
- In a saucepan, bring the brown rice and chicken broth to a boil. Cover, reduce heat, and simmer for about 40 minutes, or until the rice is tender.
- In a pan, heat the camelina oil over medium heat. Add the bell pepper, carrots, peas, corn, and Passe-Partout seasoning. Sauté for a few minutes, until the vegetables are slightly tender.
- Add the vegetables to the cooked rice and mix well.
- In a small bowl, mix the Greek yogurt, light mayonnaise, Piri Piri La Fogo sauce, and hot sauce.
- Serve the vegetable rice with the sliced Piri Piri chicken and spicy mayo.