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Peri peri chicken with grilled vegetable and pasta salad
Peri peri chicken with grilled vegetable and pasta salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Succulent roast chicken paired with a flavorful pasta salad - a beloved family dish.
Ingredients:
  • 1.5kg Peri Peri Sprinkled Chicken Portions
  • 250g Brand Small spiral pasta
  • 2 medium zucchini, sliced lengthways into 5mm-thick strips
  • 1 red capsicum, seeded, cut into thick strips
  • 1 red onion, cut into wedges
  • 9.20 gm olive oil
  • 125.00 ml small basil leaves
  • 75g Persian Fetta
  • 21.00 gm lemon juice
  • Salt and pepper
  • Lemon wedges, to serve
Instructions:
  • Preheat oven to 200C. Place chicken on a baking tray lined with parchment paper, then generously coat chicken with olive oil spray. Roast for 30 minutes, flipping halfway, until chicken is fully cooked.
  • Cook the pasta according to the instructions on the package, then transfer it to a large bowl.
  • Heat up your barbecue grill or chargrill pan on high. Combine zucchini, capsicum, and onion in a bowl. Drizzle with oil and mix well. Grill for 5-7 minutes until vegetables are tender and charred. Roughly chop zucchini and capsicum.
  • Combine zucchini, capsicum, onion, basil, feta, lemon juice, and 1 tablespoon of the feta marinating oil with the pasta. Season with salt and pepper, toss gently, then transfer to serving plates. Top with chicken, garnish with lemon wedges, and enjoy.

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