Prepare to be bowled over by a cornflake recipe that’s not for breakfast. Tuck into PERi-PERi cornflake-coated chicken, green peas and Lemon & Herb rice. Dinner is served!
WHAT YOU NEED:
350g Chicken breast mini fillets (make it vegetarian and swap chicken for 200g of pre-sliced halloumi)
150g Frozen peas
100g Plain flour seasoned with a pinch of salt and pepper
1 x 120g PERi-PERi cooking sauce
2 x 20ml PERinaise sachets
1 x 250g Microwave rice
1 x 85g Mini cornflakes
Heat oven to 220°C (200°C fan, Gas 7) and work out some of the day’s stress by crushing up your cornflakes into crumbs. Don’t hold back!
Lightly coat chicken in seasoned flour, dust off excess, dunk in PERi-PERi cooking sauce and coat in crushed cornflakes. Spread coated chicken pieces out on a lightly oiled baking sheet, spray with oil and bake for 12 to 15 minutes (or until cooked through), turning occasionally.
While chicken cooks, squeeze rice in closed pouch and make a 2cm tear at the top. Microwave on high for 2 minutes (700W). Microwaves vary. For microwaves of different wattages, adjust the time accordingly.
Heat peas in boiling water, drain and add to hot rice. Top with chicken and serve with PERinaise on the side.
Follow the source for the meal kits
View Source