adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peri peri chicken and zoodle salad
0 Likes
Prep Time:
380 minutes
Cook Time:
15 minutes
Total Time:
395 minutes
Marinate gluten-free peri peri chicken with zoodle salad overnight for maximum flavor absorption.
Ingredients:
  • 2 large (about 300g each) chicken breast fillets
  • 80ml (1/3 cup) gluten-free peri peri sauce, plus extra, to serve
  • 18.20 gm olive oil
  • 3 large zucchini, cut into noodles or zoodles using a spiraliser
  • 1 baby cos lettuce, cut into 8 thin wedges
  • 100g fresh raspberries
  • 60g Danish feta, crumbled
  • 62.50 ml small fresh mint leaves
Instructions:
  • In a bowl, mix the chicken breasts with peri peri sauce, oil, and season to taste. Cover and refrigerate for 6 hours to let the flavors meld together.
  • - Preheat the oven to 180C/160C fan forced and line a baking tray with baking paper. - Brown the chicken in a frying pan over medium-high heat, cooking for 5 minutes on each side until caramelized. - Transfer the chicken to the prepared tray and bake for an additional 5 minutes or until cooked through. - Allow the chicken to rest for 10 minutes before slicing and keeping warm.
  • Assemble zoodles, lettuce, raspberries, feta, and mint on a large platter. Add the chicken on top and generously drizzle with extra peri peri sauce.

Similar Recipes