Try this Herb-Marinated Chicken with Puntaletta Pasta Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 220c/425f/Gas 7. 1 Make three shallow cuts across the top of each chicken breast and lay in a shallow dish. 2 Mix the rest of the marinade ingredients and some seasoning together, pour over the chicken and rub well into the slashes. Set aside. 3 For the Pasta Salad: Bring a large pan of salted water to the boil. Add the pasta and cook for nine minutes or until al dente. Drain and leave to cool. 4 Toss the aubergine, onion, garlic, red pepper, 2 tbsp oil and sea salt flakes in a small roasting tin and roast for 30 minutes. Remove and leave to cool. 5 Preheat a ridged cast iron griddle on a medium heat. Lift the chicken out of the marinade and cook breast-side up for 10 minutes. Turn over and cook for 10 minutes until golden and cooked. 6 Whisk together the remaining olive oil, vinegar and seasoning. Mix the pasta, roasted vegetables, sundried tomatoes, parsley and rocket in a large bowl and stir in the dressing. Serve with the grilled chicken. Recipe by: Fresh Food
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 4 servings | ||
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Calories: 270 | ||
Calories from Fat: 270 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 22.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 270
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