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-tasty chicken, chips & rainbow slaw
This is weeknight chicken and chips – with the volume turned up! A sprinkling of Portuguese-style peri-peri seasoning adds its spicy magic to roasted chicken breasts, peppers and onions. With long-stem broccoli, sunny sweetcorn and a rainbow slaw, it’s a riot of flavours, colours and contrasting textures that’ll perk up your plate and satisfy your stomach.
SWK: High protein
Plants 6
SWK: High fibre
fake away
Serving size
Ingredients
- 500g potatoes
- 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 onion
- 240g Tenderstem broccoli
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 unwaxed lime
- 1 red cabbage
- 1 carrot
- 2 skinless chicken breasts
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 555
Protein: 47g
Carbs: 78g
Fat: 5.6g
Ingredients
- 1000g potatoes
- 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
- 1 red cabbage
- 2 carrot
- 2 onion
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 skinless chicken breasts
- 480g Tenderstem broccoli
- 280g sweetcorn (sweetcorn, water, salt)
- 2 handful of fresh coriander
Nutritional Information
Calories: 552
Protein: 47g
Carbs: 77g
Fat: 5.6g
Peri-tasty chicken, chips & rainbow slaw
This is weeknight chicken and chips – with the volume turned up! A sprinkling of Portuguese-style peri-peri seasoning adds its spicy magic to roasted chicken breasts, peppers and onions. With long-stem broccoli, sunny sweetcorn and a rainbow slaw, it’s a riot of flavours, colours and contrasting textures that’ll perk up your plate and satisfy your stomach.
Cook time:
40 mins
Cuisine:
African
Food group:
Poultry
Cooking Instructions
Get those wedges in the oven
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cut the potatoes into wedges, put them on a large baking tray lined with baking paper and spritz with cooking spray.
- Lightly season and sprinkle over a quarter of the peri-peri. Roast for 25-30 mins.
Lay down the slaw!
- Meanwhile, zest and halve the limes. Juice 1 half (1 whole lime for 4 portions), then cut the other into wedges and set aside.
- Core, trim and thinly slice the cabbage, then coarsely grate the carrots. Peel and thinly slice the onions.
- Put the lime zest and juice (to taste), cabbage, carrots, onions and vinegar into a bowl and lightly season. Mix well and set aside.
Sort your chicken
- Sprinkle the remaining peri-peri over the chicken breasts and lightly season to taste with salt.
- Spritz a large non-stick frying pan (or a griddle pan) with cooking spray and put it over a medium-high heat. Fry the chicken for 3-4 mins on each side until golden brown, then add to the potato tray for the final 10-12 mins of cooking, until the chicken is cooked through.
Cook the veg
- At the same time, drain the sweetcorn.
- Keep the chicken pan over the heat, add the sweetcorn and cook for 2-3 mins, until golden brown.
- Trim the broccoli and cook in boiling water for 3 mins, then drain.
Plate up
- Finely chop half the coriander and stir it through the slaw.
- Dish up the peri-peri chicken with the chips, slaw, corn and broccoli. Serve with the remaining lime wedges on the side and the remaining coriander leaves scattered over.