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Peri Peri Chicken and Zoodle Salad

posted Mar 4, 2019, 7:08 PM by Difference Personal Training

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.




INGREDIENTS


  • 2 large (about 300g each)chicken breast fillets

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

  • 1 tablespoon 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


METHOD

  • 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. 
  • Step 3
    Arrange the zoodles, lettuce, raspberries, feta and mint on a large serving plate. Top with the chicken and drizzle with extra peri peri sauce.


Nutritional Information

       - 12 Grams fat per serve
       - 6 Grams fibre per serve 
       - 39 Grams protein per serve 
       - 11 Grams carbs per serve


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