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Peri Peri Sweet and Sour Chicken


Back to Inspiration
May 05, 2020

Fruity but fiery, and ready quicker than you can say ‘I need more Tupperware.’ Let's get our meal prep on.



200ml PERi-PERi sauce

500g chicken breasts cut into 1cm slices

2 red onions, cut into wedges

2 red peppers, cut into 1cm slices

4 tbsp tomato puree

500ml pineapple juice

Vegetable oil
1. Preheat oil in a frying pan then brown the sliced chicken, around 3 mins.
2. Add the onions and peppers with a pinch of salt and cook until they slightly soften.
3. In a separate bowl, mix pineapple juice, PERi-PERi sauce and tomato puree.
4. Add the PERi-PERi mix to the chicken and cook for 5 mins.
5. Divide into 5 containers and refrigerate for up to 4 days. Enjoy with brown rice.

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