The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peri-delicious chicken with golden chips
Tender, tongue-tingling pan-fried peri-peri chicken – yes please! A tasty tomato and coriander sauce, with roasted peppers and onions, ties everything together, and a squeeze of lime adds zing at the end. Serve with a pile of golden sweet potato and butternut squash chips for fakeaway vibes.
SWK: High protein
Plants 6
SWK: High fibre
Serving size
Ingredients
- 1 sweet potato
- 1 small butternut squash
- 1 onion
- 1 pepper
- 1 handful of fresh coriander
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 1 unwaxed lime
- 1 little gem lettuce
- 300g diced chicken breast
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 514
Protein: 43g
Carbs: 85g
Fat: 4.1g
Ingredients
- 2 sweet potato
- 1 large butternut squash
- 2 onion
- 2 pepper
- 1 handful of fresh coriander
- 2 little gem lettuce
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 600g diced chicken breast
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 4 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 2 unwaxed lime
Nutritional Information
Calories: 488
Protein: 43g
Carbs: 80g
Fat: 3.5g
Peri-delicious chicken with golden chips
Tender, tongue-tingling pan-fried peri-peri chicken – yes please! A tasty tomato and coriander sauce, with roasted peppers and onions, ties everything together, and a squeeze of lime adds zing at the end. Serve with a pile of golden sweet potato and butternut squash chips for fakeaway vibes.
Cook time:
45 mins
Cuisine:
South American
Food group:
Poultry
Cooking Instructions
Chop, chop!
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potatoes into chips. Peel and halve the squash lengthways, discard the seeds and cut into 1cm-thick slices.
- Peel the onions and cut each into 8 wedges, then deseed the peppers and dice into 2cm squares.
Bake the chips & veg
- Put the sweet potato and squash chips on one side of a large baking tray lined with baking paper, then put the onions and peppers on the other side (you may need to use 2 trays for 4 portions). Spritz with cooking spray, lightly season and roast for 25-30 mins.
Start the chicken
- While the veg are roasting, finely chop the coriander, then trim and thinly slice the lettuces.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the chicken for 4-5 mins, until browned all over.
Sort your sauce
- Add both pastes to the pan, sprinkle in the peri-peri seasoning and cook for 1 min.
- Crumble in the stock cube and pour in 250ml water (use 350ml for 4 portions), then bring to the boil and simmer for 4-6 mins, until the liquid is reduced to a glossy sauce and the chicken is cooked through. Stir the coriander into the sauce.
Bring everything together
- Add the roasted peppers and onions to the sauce. Squeeze in the juice from half the lime, then cut the rest into wedges.
- Serve the peri-delicious chicken and veg with the chips and lettuce, and with the lime wedges for squeezing.