Serves 3
Ingredients:
3 peppers - cut off stock and deseed
360g chicken
40g frozen peas
40g cheese
1 packet of wholegrain rice
1 packet of Nandos "coat n cook" (small sauce sachet)
Method:
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.
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