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Who doesn't love a cheeky Nandos? I love to create my favourite eating out or takeaway dishes at home, also known as Fakeaways.
If you have never eaten at a Nandos, it is a South African restaurant chain that specialises in Portuguese food, like peri-peri style chicken with varying degrees of spice.
I also made this as a massive sharing platter recently!
If you are not a fan of spice, try out their lemon & herb flavour.
For those who aren't a fan of the heat may be a fan of their 'lemon and herb' sauce. It's milder, with a zesty lemon kick:
I fancied some Nandos style peri-peri chicken so created this healthy and tasty dish. I served the chicken with spicy rice, homemade coleslaw, halloumi and salad. It was lush, filling and there was enough leftover for lunch the next day.
This can be cooked in the oven or the slow cooker and If you have any sauce left over, add a few spoonfuls of fat-free fromage frais to make a delicious dipping sauce!
Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!
Fancy some more recipes?
Like the look of this recipe? I have loads more for you to look through as well! Click the links below for more:
Slimming World Friendly Dinner Recipes
Slimming World Friendly Breakfast
Whats your favourite dinner recipe? Let me know in the comments below!
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Nandos Style Peri Peri Chicken Recipe
Extra Easy Syn Value: Syn Free
Healthy Extras: None
Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!
You will need:
1 large chicken breast per person
Peri Peri Sauce:-
2 birds-eye red chillies (adjust according to personal taste, the more chillies the hotter it is!)
1 red pepper
1 red onion
juice of one lemon
juice of half a lime
1 tbsp smoked paprika
2 tsp salt
1 tsp black pepper
1 tbsp oregano
1/2 tsp.red chilli powder
5 cloves of garlic
4 tbsp malt vinegar
4 cherry tomatoes
50ml water
Spicy Rice:-
2 cups of brown rice
1 cup sweetcorn
1 stock cube
salt & pepper
1 onion diced
1 red pepper diced
1 tsp dried chillies
To serve:-
This recipe can be cooked in the oven or in the slow cooker. If you are cooking your meal in the oven, make sure you marinate the chicken in the peri peri sauce for at least 4 hours before cooking.
Method:-
Blitz all the peri peri sauce ingredients together in a food processor until it becomes a smooth paste. Use this to marinate the chicken and to cook it in.
If using a slow cooker, add the chicken and peri peri sauce and heat on low for 7 hours or high for 4 hour, OR Place the chicken in a large dish and place in a pre-heated oven at 170 C and bake for about 20 minutes.
For the rice, in a saucepan add 2 tea cups of rice to 4 tea cups of water and bring to the boil, then add the stock cube.
Bring to the boil, turn down to simmer until all of the water has been absorbed. Stir the pan regularly to keep it from sticking.
Spray a frying pan with frylight, and fry off the peppers and onion until soft.
Take the frying pan off the heat, and add the rice to the pan with the onions and peppers. Stir through until mixed, then serve.
Serve with salad and halloumi
Notes-
Syn calculations are all carried out as a paying Slimming World member. I am not a consultant! It is always recommended to check syn values yourself.
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