Peri Peri Butterflied Chicken with Pasta Salad

Peri Peri Butterflied Chicken with Pasta Salad

Ready in 40 minutes Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, February 3, 2019.

Ingredients

Chicken

  • 1 butterflied chicken
  • 1 pack From My Kitchen peri peri blend

Salad

  • ¾ pack orzo pasta
  • ¼ cabbage
  • 1 pack green beans
  • 1 capsicum
  • 1 pack herb pesto
  • 1 pack mustard mayo

Steps

  1. Cook chicken Preheat BBQ hot plate and grill to medium. Pat chicken dry and rub with peri peri blend and a drizzle of oil. Season. Brush BBQ grill with an oiled paper towel. Place chicken on grill, skin-side-down, for about 8 minutes, until browned. Turn chicken and cook for a further 25-30 minutes, turning every 8-10 minutes, or until chicken is cooked. If the skin is darkening too quickly, reduce temperature. Rest, covered.
  2. Cook pasta Bring a large pot of salted water to the boil. Cook orzo pasta for about 12 minutes, until tender. Drain well, then add to a bowl and drizzle with oil to prevent sticking.
  3. Prep veggies Finely shred cabbage until you have 4 cups worth and add to bowl with drained pasta. Trim green beans and slice capsicum 1cm. Set both aside to BBQ.
  4. Cook veggies While chicken is resting, drizzle green beans and capsicum with oil and season. Cook on BBQ hot plate for about 3 minutes, turning frequently, until tender. Set aside.
  5. To finish Add herb pesto and mustard mayo to bowl with pasta and cabbage and toss to combine. Season to taste. Transfer to a platter and top with grilled beans and capsicum. Cut chicken into pieces.
  6. Serve pasta salad topped with peri peri chicken.

Nutritional Information

Energy 2916 kj
697 kcal
Protein 33.9g
Carbohydrate 46.9g
Fat 41.0g