Piri-Piri Chicken

Based loosely on SW mag Jan/Feb 2011

Free on Extra Easy
Serves 4


3 garlic cloves
2 Tbsp. of Schwartz Perfect Shake Piri-Piri
4 skinless Chicken Fillets (ff)
8 small tomatoes cut into half (s)(sff)
4 red onions cut into quarters (s)(sff)
8oz/225g wholegrain brown rice (ff)
1 red Pepper cut into quarters and deseeded (s)(sff)
1 green Pepper cut into quarters and deseeded (s)(sff)
1 large Carrot, cut into strips, cut 30mm long (s)(sff)
1 Stick of Celery, cut into stripes, cut 30mm long (s)(sff)
1 Tsp mixed Herbs
*(1 potato, cut into small squares)(ff)

Preheat the oven to 180c; rub the chicken with garlic and cover in the Piri-Piri mix, place in a non-stick baking tray with the onions, tomatoes, peppers, carrot and celery.

Spray with Fry Light and roast for 25-30 mins or until cooked.

Cook the rice as per instructions on the packaging.

Serve on a bed of rice, with* (oven-baked potato squares) and salad.
*optional extra

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