Peri Peri Chicken with Brown Rice and Slaw
Chicken breast marinated in a homemade peri peri paste, roasted until charred and served with rice and zingy slaw.
- Time50 min plus marinating
- LevelEasy
- Costabout £1.54 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the paprika, chilli flakes, garlic, lemon zest, half the lemon juice, 1 tbsp of the vinegar, the oregano and 1 tbsp of the oil. Slash the chicken a few times and coat it in the paste. Leave for 30 minutes or overnight in the fridge.
30 min - 2
Heat the oven to 200°C (180°C fan). Roast the chicken on a lined tray for 25 minutes, until charred in places and cooked through with no pink.
25 min - 3
Cook the rice in plenty of boiling water for 25 minutes, then drain.
25 min - 4
Toss the cabbage, carrots, onion and parsley with the remaining lemon juice, vinegar and oil.
- 5
Rest the chicken for 5 minutes, slice it, and serve on the rice with the slaw.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.