Peri Peri Chicken 

I finally got to visit the world famous Nando’s in Chicago. I had heard so much about this South African restaurant. I quickly ordered the chicken and it was amazing, I knew that I had to recreate it !! My recreation turned out so good, enjoy my recipe .

Ingredients:

1-2 lbs of chicken

1 red bell pepper

1/2 cup of fresh oregano leaves

5 pierces of garlic cloves

1 lemon

Red Serrano peppers 3-5 (depending on your spice preference )

1 purple onion

Thumb size of ginger

1/2 cup of olive oil

5 pieces of green onion

Hand ful of parsley (garnishing )

2 Maggie cubes

3 bay leafs

Preheat oven to 500

Cut up red bell pepper and purple onion and begin to roast in oven for 10-15 minutes

Lower oven to 375

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Begin to blend green onion, red bell pepper, oregano, ginger,garlic, red Serrano pepper,2 tbsps of paprika, bay leaf, and oil. Squeeze in the juice of 1 lemon.  Set aside, make sure to leave out 1/2 cup of this sauce on the side * ( tip- you can add a dash of water to help blend)

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Season chicken with Maggi, salt, garlic/ onion powder, and curry powder.

Dash some oil upon chicken.

Next begin to pour the peppered mixture upon chicken, mix well .

Depending on the type of bake ware you are using, I would recommend using a baking sheet with a cooking rack ( so the juices from the chicken will drop into the pan.)  If you don’t have one it’s fine.

Place chicken in baking pan.

Begin to bake at 375 for 20 minutes. If there is a lot of water coming front the chicken at this point drain it into a bowl. Turn your chicken and continue to bake for another 20 minutes. Re-baste the chicken with the juices.

Next place oven on broiler mode, broil for 3 minutes for that crisp effect. (Make sure not to burn it )

Remove chicken from oven. Using the sauce that was put aside earlier from blending, rebaste chicken using a brush.  Garnish with chopped parsley

Enjoy

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Healthy Stuffed Chicken Breast

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Are you tired of eating the same ol’ dry chicken breast from your meal preps? Try my Healthy Stuffed Chicken Breast recipe. Stuffed with sun dried tomatoes, low fat cheese, and spinach. Low fat, low carbs, and high in protein, this recipe is definitely #fitfam approved.

Ingredients

2 large Chicken breast

1/2 red bell pepper

1 cup of fresh spinach

1/2 yellow onion

2 tbsp of minced garlic

1/2 cup of low fat mozzarella cheese

1/2 cup feta cheese

1/2- 3/4 sun dried tomatoes (in a jar)

1 lemon zest

1 cup of Sun dried Tomato Vinaigrette Dressing/Marinade ( or any marinade )

garlic powder

onion power

black pepper

light salt

cayenne pepper

Parmesan cheese

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Preheat your oven to 375. Season you chicken with above seasoning. Pour marinade over chicken and mix. Also add in garlic and lemon zest. Marinate the chicken for 30 minutes to an hour.

With a knife cut the chicken along the Vertical aspect (as seen below). making sure not to cut completely through, making a pocket.

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Cut up your onion, peppers, spinach and sun dried tomatoes. Begin to stuff the pocket with the onions, pepper, mozzarella, feta cheese, and spinach until full. Using a toothpick, close the opening of the chicken.

 

(optional ) Sprinkle Parmesan cheese on top of the chicken.

Now there are 2 ways to cook the chicken. The first way is searing the chicken in a pan. Heat up some olive oil in a pan place chicken in, Sear for 1-2 minutes each side. When done place into the oven. Continue to bake for 20-25 minutes until chicken is done.

Another way is to just bake the chicken for 25 minutes.