Looking for a fast, easy dinner option? Try this Peri-peri chicken with grilled vegetable and pasta salad. Vibrant, hearty and delicious, it will wow the whole family.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
1.5kg Coles RSPCA Approved Chicken Portions
1/2 cup peri peri sauce
Olive oil spray
250g Coles 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
2 tsp olive oil
½ cup small basil leaves
75g South Cape Persian Fetta
1 tbs lemon juice
Salt and pepper
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place chicken portions in a bowl with 1/2 cup peri peri sauce. Toss to combine.
Step 2
Preheat oven to 200°C. Place chicken on a baking tray lined with baking paper. Spray chicken with olive oil spray. Roast for 30 minutes, turning once, or until chicken is cooked through.
Step 3
Meanwhile, cook pasta following packet directions. Transfer to a large bowl.
Step 4
Preheat a barbecue grill or chargrill pan on high heat. Place the zucchini, capsicum and onion in a bowl. Drizzle with oil and toss to coat. Add to the grill and cook for 5-7 minutes or until tender and charred. Coarsely chop zucchini and capsicum.
Step 5
Add zucchini, capsicum, onion, basil, feta, lemon juice, and 1 tbsp of the fetta marinating oil to the pasta. Season with salt and pepper and toss gently to combine. Divide the salad among serving plates and top with the chicken. Serve with lemon wedges.
