Peri Peri Chicken Fake-Out
That "sneaky takeout" often comes with a hefty price tag—both for your wallet and your macros. If you're craving those familiar flavors but want a healthier, homemade alternative, this recipe is exactly what you need. The only question is: how hot do you like it?
- Why You'll Love This Recipe
- Is This a Good Meal Prep Recipe?
- Batch Cooking
- Variations & Add-Ins
- Equipment Needed
- Recipe
- FAQs
Why You'll Love This Recipe
- Under 700 calories
- Packed with 42g of protein
- Ready in just 10 steps
Is This a Good Meal Prep Recipe?
Absolutely. Prep extra chicken and pair it with your favorite sides throughout the week—rice, corn on the cob, peas, salad, or grilled vegetables.
Batch Cooking
Whipping up batches couldn't be easier—just adjust the ingredients to the amount you'd like to make and get those airtight containers or freezer bags ready!
How to Store
Any cooked leftovers should be placed in airtight containers and refrigerated until ready to be eaten again. Allow to cool completely, then refrigerate for up to four days.
You can also freeze for up to three months if you want to keep it longer.
How to Reheat
To reheat the chicken safely, you have three options: the oven, stovetop, or air fryer. If your portion is frozen, defrost it overnight in the fridge.
Oven: Preheat to 350°F. Place the chicken in an oven-safe dish and add a splash of water or leftover peri-peri sauce. Cover with foil and heat for 15–25 minutes, depending on thickness, until piping hot.
Stovetop: Use a non-stick pan over medium heat and add a splash of water or oil. Place the chicken inside, cover with a lid to trap steam, and heat for 5–10 minutes, flipping occasionally, until heated through.
Air Fryer: Preheat to 350°F. Cook for 5–10 minutes, shaking or flipping halfway, until piping hot.
Variations and Add-ins
I’m all for sprucing up a recipe to keep your meals varied and interesting. Just remember that any variations will affect the macros, so if you're tracking, it's best to note any changes.
Extra Toppings
- Sliced halloumi
- Peri-peri sauce drizzle
- Chili flakes
- Green onions
What to Serve on the Side
- Spicy rice
- Rainbow slaw
- Pita bread
- Grilled veggies
- Corn on the cob
- Side salad
Make it Vegetarian
It doesn’t take much to make this recipe vegan, as the only ingredient that needs swapping is the chicken breasts. Tofu and seitan are two great alternatives.
Equipment You’ll Need
- Aluminum foil
- Baking dish
- Tablespoon
- Blender
- Large mixing bowl
- Vegetable peeler
- Knife
- Baking sheet
- Non-stick pan or cast-iron griddle
Recipe
Ingredients
- 2 sweet red peppers (chopped)
- 1 red onion (chopped)
- 1 lemon (halved)
- 4 garlic cloves
- 3 tbsp. extra virgin olive oil
- 1 handful basil (chopped)
- 1 tbsp. oregano
- 1 tbsp. paprika
- salt & pepper to taste
- 2 Bird’s Eye chilis (any red chili is fine)
- 4 chicken breasts (butterflied)
- 2.2 lbs (1kg) Russet potatoes (cut into fries)
- 2 tbsp. coconut oil (melted)
- 1 tsp. paprika
- 1 tsp. garlic powder
- ½ tsp. chili powder
- Salt & pepper to taste
- 4 corn on the cob
- Side salad
Method
- Preheat the oven to 350°F.
- Add the red peppers, red onion, lemon, and garlic (wrapped in aluminum foil) to a baking dish. Drizzle with 1 tablespoon of olive oil, season well, and bake for 30 minutes.
- Once roasted, transfer everything to a blender along with the remaining 2 tablespoons of olive oil, basil, oregano, paprika, chili, salt, and pepper. Blend until smooth.
- Place the butterflied chicken breasts in a large bowl and coat with the Peri Peri sauce. Massage the sauce into the chicken, cover the bowl, and marinate for at least 3 hours—or ideally overnight.
- Preheat the oven to 400°F.
- Peel and cut your potatoes into fries, then place them in a large pot of boiling water to parboil for 10 minutes. Drain and transfer to a baking sheet.
- Drizzle with melted coconut oil, toss to coat evenly, then bake for 45 minutes or until golden and crispy.
- When the fries have been baking for about 30 minutes, heat a non-stick pan or cast-iron griddle and cook the marinated chicken breasts—about 5 minutes per side—until fully cooked and no longer pink in the center.
- Once the fries are done, transfer them to a large bowl and toss with paprika, garlic powder, chili powder, and salt & pepper to taste. Mix well to ensure they're evenly seasoned.
- Serve the Peri Peri chicken and seasoned fries with your favorite sides (Niall’s pick: corn on the cob and a side salad). Enjoy!
| calories | 656 |
| totalFat | 26 |
| totalCarbohydrates | 67 |
| protein | 42 |
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Thighs often have more flavor than breasts, but they may take slightly longer to cook—usually an extra 2–4 minutes.
Can I make the chicken spicier?
If you want more heat, try doubling the chili or adding a dusting of chili powder or cayenne pepper to the marinated chicken before cooking.
Why is my chicken dry?
Dry chicken usually means it was either cooked for too long or cooked without enough sauce to keep it moist.
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