Grilled Chicken and Sun-Dried Tomato Pasta Salad

Name: Grilled Chicken and Sun-Dried Tomato Pasta Salad
Cook time: 33 min
Total time: 33 min
Yield: 4 servings
Ingredients: 4 Chicken Thighs, boneless and skinless; 70ml Olive Oil; 1 tbsp Smoked Paprika; 1 tsp Garlic Powder; Some Sea Salt, to season; Some Pepper (Black), cracked, to season; 2 Zucchinis; 500g Orecchiette; 100g Sun-dried Tomatoes, in oil; 30g Parmesan Cheese, grated; 1 clove of Garlic; 30g Walnuts, toasted; 60ml Water; 1 handful of Basil Leaves, fresh; 1 lemon of Lemon Juice

This bright pasta salad pairs smoky grilled chicken with orecchiette, tender zucchini, and a rich sun-dried tomato sauce. Fresh basil, lemon juice, and toasted walnuts add freshness, crunch, and a little tangy depth, making it hearty enough for a main meal. Serve it warm or at room temperature for an easy, satisfying dish.

This bright pasta salad pairs smoky grilled chicken with orecchiette, tender zucchini, and a rich sun-dried tomato sauce. Fresh ba... Show more

By Andy Cooks · Original recipe

Health Grade

B- · Healthy

Time

30 min

Price

2,08 €

Calories

1079 kcal

meal prep

high protein

low sugar

clean eating

Method

Preheat the grill

Set the oven grill (broiler) to 200° C and let it heat while you prepare the chicken. Line a baking tray for easy cleanup and set a wire rack on top so the heat can circulate around the meat.

Season the chicken

In a large bowl, toss the Chicken Thighs with about two-thirds of the Olive Oil, the Smoked Paprika, Garlic Powder, a generous pinch of Sea Salt, and Black Pepper. Turn everything well so each piece is evenly coated and glossy with seasoning.

Grill the chicken

Arrange the seasoned chicken thighs in a single layer on the rack, leaving a little space between each piece. Grill for 15 minutes, then start checking; they should be well browned, sizzling at the edges, and cooked through. If needed, give them up to 3 minutes more.

Boil the water

Fill a large saucepan with Water, add a generous pinch of salt, and bring it to a full boil over high heat while the chicken cooks.

Prep the zucchini

Trim the ends from the Zucchini. Cut each one lengthwise into quarters, slice away the soft seedy core, then dice the firmer flesh into small pieces about the same size as the pasta so everything mixes together neatly.

Cook pasta and zucchini

Add the Orecchiette to the boiling water and cook for 6 minutes. Stir once or twice so it does not stick. Add the diced zucchini and cook for 2 minutes more, until the pasta is tender and the zucchini is just cooked but still bright.

Drain and cool

Drain the pasta and zucchini well, then rinse them briefly under cold running water to stop the cooking. Shake off as much excess water as you can and leave them to drain thoroughly so the dressing stays rich instead of watery.

Blend the dressing

In a small food processor or blender, combine the Sun-Dried Tomatoes with a little of their oil, the Parmesan Cheese, Garlic, Walnuts, the remaining olive oil, and a small pinch of salt. Blend to a coarse paste first, then add a splash of the water and blend again until smooth and spoonable.

Rest and slice chicken

Transfer the grilled chicken to a board and let it rest for 5 minutes so the juices settle. Slice it thinly across the grain for tender pieces.

Toss and serve

In a large serving bowl, combine the drained pasta and zucchini with the sun-dried tomato dressing. Tear in the Basil Leaves, add the Lemon Juice, and toss until everything is evenly coated. Arrange the sliced chicken over the top and serve.