Dinner in 30 min

Grilled chicken, sun-dried tomato, pasta salad Ingredients 4 chicken thighs (approx 600g/1.3lbs), boneless and skinless 70ml olive oil 1 tbsp smoked paprika 1 tsp garlic powder Sea salt and cracked black pepper, to season 2 zucchini 500g orecchiette 100g sun-dried tomatoes in oil 30g grated parmesan cheese 1 clove garlic 30g walnuts, toasted 60ml (¼ cup) water 1 handful fresh basil leaves Juice of 1 lemon Method Step 1: Start the chicken Preheat the oven grill (broiler) to 200°C (390°F). Toss the chicken thighs with 30mls of the olive oil, the paprika, garlic powder and a large pinch of salt and black pepper in a large bowl until well combined. Transfer the chicken to a wire rack over a lined oven tray and place under the grill. Cook for 15-18 minutes, until browned and the internal temperature reaches 62°C (143°F). Step 2: Start the pasta While the chicken is cooking, bring a large saucepan of salted water to the boil over high heat. Slice the zucchini lengthways into quarters and cut out the core. Dice the zucchini into roughly the same size as the pasta. Once the water is boiling, add the orecchiette and cook for 6 minutes, then add the zucchini and cook for a further 2 minutes. Drain and rinse under cold water to stop it cooking and sticking together. Set it aside. Step 3: Make the pesto While the pasta is cooking, combine the sundried tomatoes in their oil, parmesan, garlic, walnuts and the remaining 40ml olive oil in a small food processor. Season with some salt and process until a rough puree. Add the water and process again until smooth. Set aside. Step 4: Rest the chicken and bring it all together When the chicken is cooked, allow it to rest for 5 minutes before slicing. In a large serving bowl, toss the pasta with zucchini, sun-dried tomato pesto, torn basil leaves and lemon juice. Top with the sliced chicken and serve.