Nandos Peri Peri Chicken with Garlicky Potato & Egg Salad
With a TWIST! Using low fat greek yoghurt seasoned with a special something instead of mayo! A beautiful family meal that everyone LOVES!! Because who doesn’t love Nandos?! The chicken is marinaded in Nandos Peri Peri Barbecue Marinade! I love this and you will too!
Chicken: 181 calories
Salad: 142 calories!!
Chicken: Weight Watchers 5pp!
Salad: Weight Watchers 4pp!
Chicken Down Here
4 tablespoons Nandos Peri Peri Barbecue Marinade
1 tablespoon Garlic seasoning
1 tablespoon vegetable stock powder
Sea salt to taste.
6 chicken thigh fillets
Combine sauces with seasoning in a bowl, and add fillets to coat well.
Heat a nonstick pan with cooking spray on medium heat. Cook each fillet until golden on both sides and cooked through.
While fillets are cooking; prepare potato salad!
Potatoes Over Here
6 medium sized potatoes, peeled and chopped into equal sizes
2 carrots, peeled and diced
1/2 cup frozen peas
3 whole eggs
1 tablespoon Garlic Seasoning
Sea salt to taste
4 heaping tablespoons plain low fat greek yoghurt
2 teaspoons garlic olive oil
Combine vegetables and eggs into a saucepan with water and salt just covering the potatoes. Bring to a boil then reduce heat to a simmer.
Boil until vegetables are soft and potatoes are cooked.
Drain water and throw the potatoes, carrots and peas into serving dish. Place eggs into a separate small sized bowl. Cool them under cold water until you’re able to handle them.
Add seasonings, yoghurt and oil to the potatoes and mix well until all vegetables are coated.
Slice eggs and place them on top.
Sprinkle with salt.
Serve and enjoy!