Peri Peri Chicken on Broccoli Rice

Not as hot as the name makes it sound!



  • 8 boneless skinless chicken thighs
  • 2 cups of broccoli (finely chopped)
  • 1 tsp butter
  • 8 ounces of long english cucumber diced
  • 4 ounces of yellow bell pepper – chopped
  • 4 ounces of Feta cheese
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tbsp butter


  • 1/4 cup olive oil
  • 1/4 cup vinegar
  • 3 tbsp ground garlic
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 3 Thai red chile peppers – diced (with seeds)


Yield: 4 servings

  • Place all marinade ingredients on a glass dish and combine well.
  • Add chicken thighs to marinade and stir to coat well.
  • Cover and leave in fridge for at least 4 hours or overnight.
  • Add 1 ounce of olive oil to a pan over medium heat and place chicken thighs presentation side down in hot oil.
  • Turn thighs after 2 minutes.
  • Place pan in the oven under the broiler for 8-10 minutes. Check to ensure internal temperature is above 160F.
  • While chicken is in the oven mix the cucumber, bell pepper, Feta, olive oil and lemon juice in a glass dish. Stir to combine.
  • Place the 2 cups of riced broccoli in a microwave safe dish with 1 ounce of water and microwave for 2 minutes – stirring half way through. Add 1 tbsp of butter when done.
  • When the chicken is done cut each thigh piece in to 3 and serve on top of the riced broccoli


Peri Peri or literally Pepper Pepper Chicken

A tasty chicken dish with a back heat that is not overpowering. Paired with broccoli rice and a cucumber salad makes a satisfying meal.

Nutrition Facts

Amount per serving.

Fat36.4 g
Carbohydrates2.3 g
Fiber1.2 g
Protein66.6 g
Chicken heated in skillet and seasoned

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