20-Min Piri Piri Chicken with Rice & Salad
Spicy Portuguese roast chicken with golden rice and fresh salad, all prepped and cooked in parallel. Hot, crispy, and ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.25 lb boneless chicken thighs or breasts
- 3 tbsp piri piri paste or hot sauce
- 1.5 cups cooked yellow rice
- 2 cups arugula or mixed greens
- 1 whole lemon
- ¼ medium red onion
- 2 pieces flatbread or naan
Instructions
- 1
Pat chicken dry with paper towels. Toss with piri piri paste and a pinch of salt.
- 2
Heat olive oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear chicken 4–5 minutes per side without moving. Skin should be deep golden and crispy.
- 4
While chicken cooks, toss arugula with half the lemon juice, thin red onion slices, and a pinch of salt.
- 5
Warm rice and flatbread in a second skillet or microwave until hot, ~2 minutes.
- 6
Plate chicken alongside rice, flatbread, and salad. Squeeze remaining lemon over everything.
Tools you’ll need
- 12-inch skillet
- paper towels
- second skillet or microwave
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