Chef Ray: Peri-Peri Chicken with Spanish-style Rice

This is yum with a little bit of a spicy bite.

Peri-Peri Chicken with Spanish-style Rice

This is yum with a little bit of a spicy bite.
Keyword: Chef Ray, Clean Eating, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Peri-Peri Chicken with Spansih-style Rice
Servings: 4


  • 125 gm  4x chicken breast fillets
  • ½ cup  peri-peri marinade
  • 3 large courgettes thinly sliced lengthways
  • red onion finely chopped
  • 2 large capsicums (1 red, 1 yellow) finely chopped
  • 250 gm 2x pouch microwavable brown rice
  • 2 tsp paprika
  • ½ cup fresh coriander chopped 


  • Cut each chicken breast in half horizontally to form 2 small fillets. Place in a large bowl with marinade. Turn to coat. Set aside.
  • Preheat a barbecue hotplate or spray a grill pan with olive oil and set over a high heat. Cook courgette for 1-2 minutes, or until charred and tender. Transfer to serving plates.
  • Reheat barbecue or same grill pan over a medium-high heat. Cook chicken for 3-4 minutes on each side, or until browned and cooked through.
  • Meanwhile, spray a medium non-stick frying pan with oil and set over a medium-high heat. Cook onion and capsicums, stirring, for 5 minutes, or until golden and tender. Add brown rice and paprika and cook, stirring, for 2-3 minutes, or until heated through. Stir in coriander. Serve chicken with rice and courgette.


From: Macri, Liz; 5pm Panic (Oct 17) Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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