Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (60ml) Peri-Peri sauce (store-bought or homemade)
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 6-8 red chilies, deseeded (adjust to your spice tolerance)
  • 2 cloves garlic
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • 1 cup (200g) quinoa, brown rice, or farro, uncooked
  • 2 cups (480ml) water or broth
  • 1 teaspoon olive oil
  • Salt to taste
  • 1 bell pepper (any color), seeded and chopped
  • 1 red onion, chopped
  • 1 zucchini, chopped
  • 1 sweet potato, peeled and cubed
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon dried herbs (Italian mix, thyme, or rosemary)
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro or parsley, chopped
  • Lime wedges
  • Avocado slices

Instructions:

  1. In a large bowl, whisk together olive oil, Peri-Peri sauce, lemon juice, paprika, garlic powder, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours.
  2. Rinse the quinoa, rice, or farro. In a medium saucepan, combine the grain with water or broth, olive oil, and salt. Bring to a boil, then reduce heat, cover, and simmer according to package directions until the grain is cooked through and the liquid is absorbed. Fluff with a fork.
  3. Preheat oven to 400°F (200°C). Toss chopped bell pepper, red onion, zucchini, and sweet potato with olive oil, dried herbs, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
  4. Preheat grill or large skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  5. Divide the cooked grains, roasted vegetables, and Peri-Peri chicken evenly among the airtight containers.
  6. Top with fresh cilantro or parsley, lime wedges, and avocado slices, if desired.
  7. Let cool completely before sealing and refrigerating. Will keep for up to 4 days.