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