Piri - Piri Chicken - Plant-Based Alternative

Ingredients

• This isn't chicken

  150g

• Sweet Potato Fries

  100g

• Nando´s Sauce

  20g

• Nando´s Seasoning

  5g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  1 clove or 3g

• Asparagus

  Raw

  5 spear, extra large or 120g

• Chilli Flakes

  1 serving or 100g

• Lemons

  Raw, with peel

  ¼ fruit without seeds or 27g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Marinate chicken in ½ tsp. olive oil and 5g of your chosen Nando’s seasoning and set aside. Preheat the oven to the instructions on the back of the sweet potato fries bag. Once preheated add the fries to a baking tray and avoid overlapping any. Cook for approximately 25 minutes.
2. Bend and snap ends of asparagus off, as the bottom ends are bitter unless using asparagus tips which are readily prepared. Coat asparagus in remaining olive oil and set aside.
3. Preheat a non-stick skillet or pan to medium-high heat and add the chicken and cook halfway before flipping once to cook all the way through. 2 minutes before the chicken has finished cooking, add 20g of your chosen Nando’s sauce and cook until thickened and the chicken is evenly coated and set aside.
4. Add the asparagus to a clean pan and cook on medium-high. After 2-3 minutes, cut garlic into thin slices and add to the pan tossing every 30 seconds, until cooked. Season with salt, black pepper and chilli flakes to taste. When cooked finish off with a squeeze of fresh lemon. Plate the chicken, sweet potato chips, and asparagus and serve.