Peri Peri Chicken on Broccoli Rice

THE RECIPE

INGREDIENTS

• 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

Marinade

• 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)

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DIRECTIONS

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

Enjoy!