Cook the rice according to the instructions on the packet. Allow to steam off thoroughly.
Preheat the oven to 180°C.
Mix the piri piri sauce with the olive oil and some salt and pepper. Place the chicken fillets on a baking tray lined with baking paper and pour the sauce over. Cook the chicken fillets for 20 minutes in the oven.
In the meantime, heat 2 tablespoons of sunflower oil in a large frying pan or small pan and sauté the onion, garlic, paprika and green pepper for two minutes. Add the spices and fry for another two minutes. Add the cooked rice and stir well. Add the diced tomatoes and squeeze the lime over the pan. Heat the rice until the liquid from the tomato cubes has been absorbed. Season to taste with salt and pepper.
In the meantime, boil the garden peas for two minutes until tender. Drain and leave to steam slightly.
Heat a frying pan and melt the vegetable butter. Add the chilli flakes and the peas and fry for two minutes over a high heat. Finally, add the mint, parsley and the juice of the lime. Season to taste with salt and pepper.
Serve the chicken fillets from the oven with the rice and peas.
Plant Chicken Breast Style
Heat oil in the pan. Fry at medium heat 5 minutes and turn regularly.