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Simple Dinner Packed with Flavor: Chicken Piri-Piri

September 25, 2018

Originally from Portugal and spread around the world with Portuguese colonial occupation, piri piri sauce is spicy and packed with flavor. Don't settle for bland, dry chicken—try this as a marinade and your dinner will be anything but boring.


For marinade:


1 Tbsp olive oil

1 red bell pepper, roughly chopped

1 small or 1/2 large yellow onion, roughly chopped

1 clove garlic

Juice of a lemon

1 bunch cilantro, chopped and stems removed

1 Tbsp balsamic vinegar

Cayenne pepper to taste (optional)

Pinch of salt


Other ingredients:


1 lb chicken breast, chopped into bite-size pieces

2 c cooked quinoa (optional; omit for a low-carb meal)

1 head leaf lettuce

1/2 cup sunflower seed kernels (raw, unsalted)

4 tsp olive oil

1 Tbsp vinegar of your choice (such as white wine or white balsamic)


Combine all marinade ingredients and process in a food processor until smooth. Place chopped chicken in a large Ziploc bag (I recommend freezer bags because they're less likely to spring a leak), then add the marinade. Seal the bag, pressing the air out, and then flip and squeeze it a few times so all the chicken is coated with sauce. Marinate in the refrigerator for a few hours or overnight, flipping and squeezing the bag occasionally if possible.


When it's time to cook dinner, transfer the chicken along with the marinade into a hot pan and stir continually until the chicken is cooked through.


Serve over quinoa or on its own with a side salad of lettuce and sunflower seeds dressed with oil and vinegar.


Makes 4 servings. Container counts per serving: 1 red, 1 green, 1 orange, 1 teaspoon, 1 yellow (if quinoa was included).

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