CHICKEN BREAST RECIPE

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

INGREDIENTS

1 x Free Range chicken breast fillet from Mighty Nice Meats
1 red capsicum
1 yellow capsicum
1 red onion
1-2 tablespoons of olive oil or refined coconut oil
salt and freshly ground black pepper, to taste
250g orrechiette pasta
semi dried tomatoes
2/3 cup pitted kalamata olives
1 cup basil, roughly chopped
150g feta, crumbled
1 cup wild rocket
½ cup parsley leaves

DRESSING

1/3 cup red wine vinegar
1/4 cup olive oil
1 garlic clove, crushed
2 teaspoons Dijon mustard

COOKING INSTRUCTIONS

1. Preheat oven to 200C.

2. Rub chicken breast, capsicums and red onion with olive oil and season.

3. Roast chicken, capsicums and onion for 40 minutes. Set aside to cool.
Once cool, peel the onions and capsicums. Remove capsicum seeds and cut into strips. Cut the onion into fine wedges. Cut the chicken into large strips.

4. Boil pasta as per packets instructions. Once cooked, drain, toss with a little olive oil and allow to cool. In a large bowl combine the pasta, capsicum, onion, tomatoes, olives, basil, feta, rocket, parsley and Lilydale Ready For You Roasted Breast Pieces. Set aside.

5. For dressing, place all ingredients in a small bowl and stir to combine.

6. Pour the dressing over the salad and serve.