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.
Keyword: Chef Ray, Clean Eating, Grilled Herb & Paprika Chicken with Summer Vege Pasta, Healthy Cooking, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes
Servings: 6
Ingredients
2-3 cloves garlicfinely chopped
4 tsplightly dried basil or oregano or chopped fresh
1½tspsmoked paprika
2 Tbspolive oil
2lemonsjuice and zest
8 skinless, boneless chicken thighshalved
3 red or yellow capsicumshalved
1 red onionquartered
8 spears of asparagushalved lengthways
300grzo or risoni pasta
1 small cucumberdiced
3 spring onionssliced
1½ cups sweetcorn kernels
2-3 Tbspbalsamic vinegar
black pepper
50g crumbled fetato serve
fresh basil or oreganoto serve
Instructions
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.
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.
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.
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.
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.