3 peppers - cut off stock and deseed
40g frozen peas
1 packet of wholegrain rice
1 packet of Nandos "coat n cook" (small sauce sachet)
Cover the chicken breasts in the Nandos sauce and cook for 25 minutes at 180*. Pop the peppers in the oven too for around 15-20 minutes. When the chicken is ready chop up into small cubes, add to a pan with the packet of rice and peas. Cook for 5 minutes then stir through the cheese. Pop this mixture into the peppers then place back in the oven for a further 10 minutes. Season well and serve with salad!
Approximate calories per serving 370
C 31g P39g F10g
To make this vegan/vegetarian, use tofu and vegan cheese.