Grilled Chicken, Sun-Dried Tomato, Pasta Salad
Grilled Chicken, Sun-Dried Tomato, Pasta Salad
Ingredients
For the Grilled Chicken
- 4 chicken thighs, boneless and skinless
- 30 ml olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- large pinch sea salt, to season
- large pinch cracked black pepper, to season
For the Pasta and Zucchini
- 500 g orecchiette
- 2 zucchini
- as needed salt, for pasta water
For the Sun-Dried Tomato Pesto
- 100 g sun-dried tomatoes in oil, including their oil
- 30 g Parmesan cheese, grated
- 1 clove garlic
- 30 g walnuts, toasted
- 40 ml olive oil
- 60 ml water
- as needed salt, to season
For Assembly
- 1 handful fresh basil leaves, torn
- 1 lemon, juiced
Instructions
- 1
Preheat the oven grill (broiler) to 200°C (390°F).
⏱️ 5 min•🌡️ 200
- 2
In a large bowl, toss the chicken thighs with 30 ml of the olive oil, the smoked paprika, garlic powder, and a large pinch of sea salt and cracked black pepper until well combined.
⏱️ 3 min
- 3
Transfer the seasoned chicken to a wire rack placed over a lined oven tray. Place under the grill and cook for 15-18 minutes, until browned and the internal temperature reaches 62°C (143°F).
⏱️ 18 min•🌡️ 200
- 4
While the chicken is cooking, bring a large saucepan of salted water to a boil over high heat.
⏱️ 5 min
- 5
Slice the zucchini lengthways into quarters and cut out the core. Dice the zucchini into pieces roughly the same size as the orecchiette pasta.
⏱️ 3 min
- 6
Once the water is boiling, add the orecchiette and cook for 6 minutes. Then, add the diced zucchini and cook for a further 2 minutes.
⏱️ 8 min
- 7
Drain the pasta and zucchini, then rinse under cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 2 min
- 8
While the pasta is cooking, combine the sun-dried tomatoes in their oil, Parmesan cheese, garlic, toasted walnuts, and the remaining 40 ml olive oil in a small food processor. Season with some salt and process until a rough puree.
⏱️ 4 min
- 9
Add the water to the food processor and process again until the pesto is smooth. Set aside.
⏱️ 1 min
- 10
Once the chicken is cooked, remove it from the oven and allow it to rest for 5 minutes before slicing.
⏱️ 5 min
- 11
In a large serving bowl, combine the drained pasta with zucchini, the sun-dried tomato pesto, torn fresh basil leaves, and the juice of 1 lemon. Toss until well combined.
⏱️ 3 min
- 12
Top the pasta salad with the sliced grilled chicken and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken, Sun-Dried Tomato, Pasta Salad
For the Grilled Chicken
- 4 chicken thighs, boneless and skinless
- 30 ml olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- large pinch sea salt, to season
- large pinch cracked black pepper, to season
For the Pasta and Zucchini
- 500 g orecchiette
- 2 zucchini
- as needed salt, for pasta water
For the Sun-Dried Tomato Pesto
- 100 g sun-dried tomatoes in oil, including their oil
- 30 g Parmesan cheese, grated
- 1 clove garlic
- 30 g walnuts, toasted
- 40 ml olive oil
- 60 ml water
- as needed salt, to season
For Assembly
- 1 handful fresh basil leaves, torn
- 1 lemon, juiced
Instructions
- 1
Preheat the oven grill (broiler) to 200°C (390°F).
⏱️ 5 min•🌡️ 200 - 2
In a large bowl, toss the chicken thighs with 30 ml of the olive oil, the smoked paprika, garlic powder, and a large pinch of sea salt and cracked black pepper until well combined.
⏱️ 3 min - 3
Transfer the seasoned chicken to a wire rack placed over a lined oven tray. Place under the grill and cook for 15-18 minutes, until browned and the internal temperature reaches 62°C (143°F).
⏱️ 18 min•🌡️ 200 - 4
While the chicken is cooking, bring a large saucepan of salted water to a boil over high heat.
⏱️ 5 min - 5
Slice the zucchini lengthways into quarters and cut out the core. Dice the zucchini into pieces roughly the same size as the orecchiette pasta.
⏱️ 3 min - 6
Once the water is boiling, add the orecchiette and cook for 6 minutes. Then, add the diced zucchini and cook for a further 2 minutes.
⏱️ 8 min - 7
Drain the pasta and zucchini, then rinse under cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 2 min - 8
While the pasta is cooking, combine the sun-dried tomatoes in their oil, Parmesan cheese, garlic, toasted walnuts, and the remaining 40 ml olive oil in a small food processor. Season with some salt and process until a rough puree.
⏱️ 4 min - 9
Add the water to the food processor and process again until the pesto is smooth. Set aside.
⏱️ 1 min - 10
Once the chicken is cooked, remove it from the oven and allow it to rest for 5 minutes before slicing.
⏱️ 5 min - 11
In a large serving bowl, combine the drained pasta with zucchini, the sun-dried tomato pesto, torn fresh basil leaves, and the juice of 1 lemon. Toss until well combined.
⏱️ 3 min - 12
Top the pasta salad with the sliced grilled chicken and serve immediately.
⏱️ 1 min