This is a delicious and easy meal that can be served hot for dinner and leftovers enjoyed cold the next day for lunch.
Just remember to marinate the chicken breast in the peri peri sauce for at least 6hrs before cooking. I recommend preparing the night before to really get the flavour through the chicken.
WHAT YOU NEED:
600g chicken breast
80ml (1/3 cup) peri peri sauce, plus extra, to serve
1 tbsp 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
1/4 cup small fresh mint leaves
Salt & pepper to season
WHAT YOU NEED TO DO:
Combine the chicken breasts, peri peri sauce and oil in a bowl and season with salt & pepper.
Cover and place in the fridge for 6 hours to marinate.
Preheat the oven to 180C/160C fan forced.
Line a baking tray with baking paper.
Heat a frying pan over medium-high heat. Cook the chicken, turning, for 5 minutes each side or until browned and caramelised.
Transfer the chicken to the prepared tray and bake for 5 minutes or until cooked through.
Set aside for 10 minutes to rest then slice the chicken and keep warm.
To serve, arrange the zoodles, lettuce, raspberries, feta and mint on a large serving plate, top with the chicken and drizzle with extra peri peri sauce.
Serves: 4
Prep: 6hrs for marinating
Cook: 15 mins
Nutrition per serving:
318 kcal
39.7g Protein
12.1g Carbs
12.4g Fats
Thanks to Taste.com.au for this great recipe.
