Ladies, we can all agree that eating healthy equals preparation. And even though it saves us tons of time during the week, cooking ahead of time and packaging your meals does usually take a couple of hours on the weekend (which, as we know, are very much worth it – just ask your midsection!)

When you cook ahead of time and in bulk, it is important to make your meals extremely delicious, otherwise you will be stuck with a large container of bland food that you dread eating for the next few days. Some of us are great at achieving this, but most of us are just not up for experimenting with the taste and wish we could make enhance the taste of our meals.

One of our boot camp warriors and long term fitness enthusiast, Nada B, is a master at cooking delicious meals in bulk. She has recommended to try her piri piri chicken recipe and we were absolutely stunned by the amazing flavor packed in this dish! So, if you are struggling with your meal preparation or just looking for a tasty and healthy way to cook chicken thighs, here it is:

What you need:

  • 4 chicken thighs, skinless and boneless
  • 300g brown rice, cooked
  • 4 Zip Lock plastic bags
  • ¼ cup olive oil
  • 1 small onion, diced
  • ¼ red bell pepper
  • 1 or 2 jalapeno peppers, chopped and deseeded
  • 2 chili pepper, chopped
  • ½ tbsp. smoked paprika
  • ½ tsp. Himalayan salt
  • ½ tsp. ground black pepper
  • 2 cloves garlic
  • Lemon juice of 1 lemon
  • 2 leaves of fresh basil
  • 1 tsp fresh oregano

What you do:

  1. In a blender, blend olive oil, onion, red, jalapeno and chili peppers, garlic, lemon juice, basil and oregano
  2. Add spices and blend the mixture again
  3. Put the chicken thighs into zip lock bags and add 2-3 tablespoons of the Piri Piri sauce
  4. Let it marinade for about 30 minutes
  5. Preheat the oven to 350 degrees
  6. Take the chicken out of the bag and put it on the oven rack, squeeze all the extra sauce on top of the chicken thighs
  7. Bake for 30 minutes, or until the internal temperature of the chicken is 180 degrees
  8. Serve on top of the brown rice