Recipe adapted from taste.com.au

Peri peri chicken and zoodle salad

Name: Peri peri chicken and zoodle salad
Prep time: 6 h 20 min
Cook time: 15 min
Total time: 6 h 35 min
Yield: 4
Ingredients: 2 large (about 300g each) chicken breast fillets; 80ml (1/3 cup) gluten-free peri peri sauce, plus extra, to serve; 18.20 gm 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; 62.50 ml small fresh mint leaves

(0)

servings

4

prep time

6h 20m

cook time

15m

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Prepare this gluten-free peri peri chicken and zoodle salad the night before to ensure there is enough time for the chicken to soak up all the saucy goodness.

8 Ingredients

3 Method Steps

2 large (about 300g each) chicken breast fillets

80ml (1/3 cup) gluten-free peri peri sauce, plus extra, to serve

18.20 gm 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

62.50 ml small fresh mint leaves

Step 1

Combine the chicken breasts, peri peri sauce and oil in a bowl. Season. Cover and place in the fridge for 6 hours to marinate.

Step 2

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. Slice the chicken and keep warm.