Healthy piri piri chicken and rice one pot

14 INGREDIENTS • 6 STEPS • 35MIN

Healthy piri piri chicken and rice one pot

Recipe
This one-pot wonder packs lean protein for muscle repair, slow-release carbs to restore energy, and colourful veg for vitamins and minerals – all in one pan. Top with zesty piri piri yoghurt and spring onions, and you’ve got a hearty, post-exercise recovery meal the whole team (or family) will love. This recipe carries our Eat Well flower, so you know it’s a healthy choice.
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This one-pot wonder packs lean protein for muscle repair, slow-release carbs to restore energy, and colourful veg for vitamins and minerals – all in one pan. Top with zesty piri piri yoghurt and spring onions, and you’ve got a hearty, post-exercise recovery meal the whole team (or family) will love. This recipe carries our Eat Well flower, so you know it’s a healthy choice.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

35MIN

Total time

Ingredients

Servings
4
1 pack
(500 g)
M&S Oakham Gold chicken thigh fillet
1 tbsp
olive oil
4 tsp
M&S piri piri seasoning
1
M&S Remarksable Value brown onion
1
M&S Remarksable Value red pepper
2 cloves
M&S Remarksable Value garlic, crushed
80 g
M&S Remarksable Value frozen garden peas, defrosted
80 g
M&S frozen supersweet sweetcorn, defrosted
240 g
M&S basmati rice, rinsed
500 ml
M&S vegetable stock, heated
To serve
150 g
M&S Remarksable Value 0% fat Greek style natural yogurt
1
M&S Remarksable Value lemon
1 1/2 tsp
M&S piri piri seasoning
2
M&S Remarksable Value spring onions, sliced

Nutrition per serving

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Calories
544kcal
Fat
9.7 g
Saturates
1.7 g
Sugars
8.3 g
Salt
449.2 mg
Love This Recipe?
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Healthy piri piri chicken and rice one pot
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Cut the chicken thighs (1 pack) into bite-sized pieces.
step 2
In a large bowl, mix the olive oil (1 tbsp) and piri piri seasoning (4 tsp). Add the chicken, season with salt and pepper, and set aside.
step 3
Finely chop the onion (1) and dice the red pepper (1). Heat a large saucepan over a medium heat with a glug of olive oil. Fry the onion, pepper and garlic (2 cloves) until softened, then remove from the pan and set aside.
step 4
Add the chicken to the pan and cook for 3-4 minutes, until browned. Return the vegetables to the pan along with the peas (80 g), sweetcorn (80 g) and rice (240 g). Cook for 4 minutes, then add the stock (500 ml). Reduce the heat to a simmer, cover and cook for 20 minutes, until the rice is tender and most of the liquid has been absorbed. Season to taste with salt and pepper. If the pan becomes too dry, add a splash of water.
step 5
While the chicken and rice are cooking, mix the yogurt (150 g), juice of ½ a lemon (1/2) and the piri piri seasoning (1 1/2 tsp) in a bowl, then season to taste.
step 6
Top the chicken and rice with spring onions (2), a drizzle of piri piri yoghurt and the remaining lemon juice (1/2) squeezed on top.
step 6 Top the chicken and rice with spring onions (2), a drizzle of piri piri yoghurt and the remaining lemon juice (1/2) squeezed on top.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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