Chef Ray: Grilled Herb & Paprika Chicken with Summer Vege Pasta

This is a flavoursome meal that is packed full of nutrients. Having made this in the week prior to Christmas, I’ve made it again whilst out camping on my family holiday.

From: Swain, Sarah; Perfect Potluck In (Dec 17) Healthy Food Guide

Serves 6

  • 2-3 cloves garlic, finely chopped
  • 4 teaspoons lightly dried basil or oregano or chopped fresh
  • 1½ teaspoons smoked paprika
  • 2 tablespoons olive oil
  • juice and zest of 2 lemons
  • skinless, boneless chicken thighs, halved
  • 3 red or yellow capsicums, halved
  • red onion, quartered
  • 8 spears of asparagus, halved lengthways
  • 300g orzo or risoni pasta
  • small cucumber, diced
  • spring onions, sliced
  • 1½ cups sweetcorn kernels
  • 2-3 tablespoons balsamic vinegar
  • black pepper
  • 50g crumbled feta, to serve
  • fresh basilor oregano, to serve
  1. In a shallow non-metallic dish, combine garlic, herbs, paprika, and half of the oil, lemon zest and juice. Add chicken thighs and leave to marinate in the fridge for a minimum of 2 hours, or overnight.
  2. Preheat oven to 190°C. On a baking tray lined with baking paper, place capsicum and red onion. Bake for 25 minutes. Add asparagus and cook for a further 7-10 minutes. Remove vegetables and, when cooled enough to handle, peel capsicum and tear into chunks.
  3. Meanwhile, bring a pan of lightly salted water to the boil. Add pasta and cook for 5-7 minutes or until al dente. Drain, reserving a little of the pasta water. Transfer to a large serving bowl to cool.
  4. Strain the chicken, reserving the marinade. Heat a non-stick pan or griddle to medium. Cook chicken for 5-6 minutes, turning once, adding some of the reserved marinade halfway through. Set aside to cool.
  5. To the bowl of pasta, add cooled roasted vegetables, cucumber, spring onions and sweetcorn and mix well. In a small bowl, combine remaining oil with balsamic vinegar and remaining lemon zest and juice. Toss through pasta. Arrange chicken pieces over the top. Season with black pepper and sprinkle with feta and herbs. Cover and keep chilled until serving.


  • The longer the chicken is marinated, the more intense the flavour will be.
  • The pasta and vegetable salad part of this dish can be made in advance and kept chilled.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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