Piri piri chicken bites with chips and slaw

Piri piri chicken bites with chips and slaw

It’s not often that my husband makes a meal request, but recently he suggested we had chicken and chips.

For me that conjures up pictures from the chippie.

A big old chicken breast with a massive pile of chips.

So here’s chicken and chips, my way.

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g chicken breast, chopped into chunks
46 g onions, cut into rings
95 g beetroot, raw
6 g olive oil
1-2 tsp piri piri seasoning
365 g new potatoes
149 g red cabbage
1 tbsp apple cider vinegar
25 ml sweet chilli sauce
salt and pepper


  • Using a sharp knife, finely shred the red cabbage and put it into a bowl.
  • Carefully peel the beetroot (I use an ordinary potato peeler) before grating the beetroot into the bowl with the cabbage.
  • Add a little seasoning to taste along with the apple cider vinegar.
  • Give the ingredients a good mix to thoroughly mix in the vinegar as this is going to pickle your veggies.
  • Set aside for later.
  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Cut the new potato into chips before placing into a bowl, adding the olive oil and a little seasoning to taste.
  • Thoroughly coat the chips and arrange the chips onto the baking tray.
  • Oven bake the chips until golden brown. Depending on the size the chips, this may take approximately 20-30 minutes.
  • Line another baking sheet.
  • Put the chicken chunks into a bowl and coat with the piri piri season before adding to the baking sheet and bake until cooked through.
  • The chicken will be firm to the touch when ready.
  • Arrange the chicken, chips and slaw onto your plate and drizzle your sweet chilli or hot sauce over the chicken.

Recipe Notes

  • For anyone following BC plans, I have used Franks Hot sauce in place of sweet chilli sauce. The macros are much less for Franks sauce.
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • I like to use an unpasteurised apple cider vinegar for it’s gut boosting properties, but any apple cider vinegar will do the job!
  • For those on 2018 BC plans, beetroot is an approved swap for carrots.

Nella Foulds
Nella Foulds

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