Bring the fire home. This Nando’s-style fakeaway packs bold flavours, solid macros, and no faff.

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WHY THIS RECIPE IS GREAT

This fakeaway does the job when you’re craving Nando’s but don’t want to mess up your macros. It’s proper food with grilled chicken, spicy rice, peri-peri chips that actually fills you up and hits your protein goals without needing a takeaway app.

Chicken thighs stay juicy when grilled, especially with Nando’s sauce. The spicy rice has a kick without being silly. And the peri chips are oven baked, not deep fried. It's a full plate with smart choices. Plus, we sneak in some broccoli to balance it out.

It lands bang on at around 1000 calories and pushes past 80g protein. Decent for meal prep, too. No mystery ingredients. No chaos. Just a proper fakeaway.

INGREDIENTS IN NANDOS FAKEAWAY

CHICKEN THIGHS

Go for boneless, skinless thighs tender and packed with flavour. We’re coating them in official Nando’s peri-peri sauce before grilling.

SPICY RICE

Made with white basmati rice. We cook it with a mix of tomato puree, garlic, onion powder, and some paprika for that proper colour and kick.

PERI CHIPS

White potatoes sliced into thin chips, coated with peri-peri seasoning and extra virgin olive oil, then baked. Crispy edges, soft middles.

BROCCOLI

Steamed or roasted. Up to you. Keeps things fresh and adds volume.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

The breakdown below is for one serving.

• 200g boneless, skinless chicken thighs
• 40g Nando’s Medium Peri-Peri sauce
• 60g white basmati rice (dry weight)
• 200g white potato (for chips)
• 100g broccoli
• 1 tbsp extra virgin olive oil
  

CALORIES	796kcal
PROTEIN	50g
FAT	27g
CARBS	89g

HOW TO MAKE NANDOS FAKEAWAY

1. Start with the chicken add the peri-peri sauce to the chicken thighs. Rub it in, then set it in the fridge to marinate for at least 30 minutes. You can leave it overnight if you’ve got time.
2. Get your chips going preheat your oven to 200°C. Slice the potatoes into thin chips, toss them in olive oil and peri-peri seasoning, then spread them out on a baking tray. Bake for 35-40 minutes, flipping halfway.
3. Cook the rice boil your white basmati rice. While it’s cooking, warm a non-stick pan with a bit of oil spray, and fry some tomato puree with onion and garlic powder. Stir the cooked rice into the mix with smoked paprika and a pinch of salt.
4. Grill the chicken. Heat a grill pan (or use your grill setting in the oven). Cook the chicken thighs on medium-high heat for around 6-7 minutes each side, until charred and cooked through.
5. Sort the broccoli steam or roast the broccoli. However you like it. It’s just there to round out the plate.
6. Assemble the plate up your spicy rice, peri chips, grilled chicken, and broccoli. That’s your fakeaway. No plastic tubs needed.

TIPS AND TRICKS FOR THE BEST RESULTS

Marinate longer if you’ve got time. The chicken gets better the longer it sits in the sauce.

Use skinless thighs. They stay juicy without the extra fat from the skin.

Thin chips = crispier chips. Don’t overcrowd the tray or they’ll steam, not crisp.

Rest the chicken. Let it sit for a few minutes after cooking so it stays juicy.

Mix and match the sides if you’re prepping multiple portions across the week.

WHAT TO SERVE WITH NANDOS FAKEAWAY

This works with anything you’d normally get at Nando’s. Want more protein? Add grilled halloumi. Need variety?

•  Try macho peas
•  Sweet potato wedges 
•  Simple salad
•  If you're prepping for the week, switch the sides around each day to keep it interesting

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.