Piri Piri Chicken with Roasted Vegetable Couscous
A spicy and vibrant dish that’s perfect for warm-weather lunches or easy dinners. Juicy air fryer Piri Piri chicken is served over fluffy couscous tossed with roasted courgette, peppers, onions, and cherry tomatoes. Fresh, simple, and full of flavour!
Servings: 4
Calories:
Ingredients
For the Chicken:
- 2 medium chicken breasts
- 2 tsp olive oil
- Option 1: 2 tsp premade Piri Piri spice mix 1 tsp per breast
- Option 2: DIY blend:
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chilli flakes
- Salt & pepper
For the Roasted Vegetables:
- 1 courgette sliced into half-moons
- 1 red pepper sliced
- 1 small red onion finely sliced
- A handful of cherry tomatoes halved
- 1 tbsp olive oil
- 1 tsp dried mixed herbs
For the Couscous:
- 200 g couscous
- 250 ml hot chicken or vegetable stock
- 1/2 tsp piri piri spice mix
- Juice of ½ lemon optional
Instructions
Marinate the Chicken
- Mix olive oil with either the Piri Piri spice mix or DIY blend. Rub over chicken breasts and set aside for at least 10–15 mins.
Prep the Veg
- Toss chopped courgette, red pepper, onion, and cherry tomatoes with olive oil, dried mixed herbs.
Air Fry (see notes for alternative cooking methods)
- Cook veg at 180°C / 360°F for 12–15 minutes, shaking halfway.
- Cook chicken at 180°C / 360°F for 14–16 minutes, flipping halfway.
- Chicken is done when internal temp reaches 75°C / 165°F. Let it rest before slicing.
Make the Couscous
- Place couscous in a large bowl, pour over hot stock and stir in 1/2 tsp of piri piri spice mix. Cover, and steam for 5 minutes. Fluff with a fork.
Assemble
- Stir roasted veg through the couscous, stir through juice of half a lemon if using. Mix in sliced chicken and optionally drizzle over any sauce or dressing on serving.
Notes
Alternative Cooking Methods
👉 Oven Method Chicken:- Preheat your oven to 200°C / 400°F (fan 180°C).
- Place the seasoned chicken breasts on a lined baking tray.
- Bake for 20–25 minutes, flipping halfway through.
- Check the internal temperature reaches 75°C / 165°F before serving.
- Spread the chopped vegetables (courgette, pepper, red onion, cherry tomatoes) on a tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast at 200°C / 400°F for 20–25 minutes, turning once, until tender and slightly caramelised.
👉 Frying Pan Method Chicken:
- Heat 1 tbsp olive oil in a frying pan over medium heat.
- Cook the chicken breasts for 6–7 minutes per side, depending on thickness.
- Cover loosely with a lid if they’re thick to help them cook through.
- Ensure they’re cooked to 75°C / 165°F internally.
- In a large frying pan, heat 1 tbsp olive oil.
- Add the chopped veg and sauté over medium-high heat for 10–12 minutes, stirring often, until soft and golden at the edges.
