Creamy Peri Peri Chicken Rice Bowl

Instructions

1. In a large bowl, combine 3 tbsp olive oil, 2 tbsp lemon juice, garlic powder, smoked paprika, oregano and 2 tsp salt. Add chicken and toss to fully coat with the marinade. Cover and marinate for a minimum of 30 minutes. For full flavor, marinate in the refrigerator overnight.

2. Prepare rice according to package instructions. Keep warm. Preheat oven to 400ºF.

3. While rice is cooking, heat 1 1/2 tsp vegetable oil in a pan large enough to hold the collard greens. Add onion and cook until translucent.

4. Add tomato, collards, 1/4 tsp salt, pepper and water. Mix well and braise for 30 minutes or until collards are tender. Keep warm.

5. Meanwhile, mix sweet potato with remaining vegetable oil and roast in one layer in a 400ºF oven for 25 minutes or until browned and cooked through.

6. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Cook chicken for 7 minutes per side or until browned and fully cooked through.

7. In a small saucepan, heat the heavy cream, peri peri sauce, remaining lemon juice and remaining salt over medium-high heat. Simmer for 5 minutes.

8. To serve, place a scoop of rice in the bottom of a bowl. Top with chicken, collard greens, sweet potatoes, black-eyed peas, creamy peri peri sauce and pumpkin seeds.