Serves 1
Directions
- 1Cook the Corallini pasta in vegetable broth.
- 2Chop parsley, mint, dill, spring onion, salted capers, and cherry tomatoes.
- 3Make a dressing with sun-dried tomato paste, olive oil, and lemon.
- 4Coat the cooked pasta with the dressing.
- 5Toss the pasta with the chopped herbs and tomatoes.
- 6Pan-fry the marinated chicken thighs until juicy and slightly charred.
- 7Slice the chicken and let it rest.
- 8Portion out the pasta salad and chicken with some blistered courgettes.
Ingredients
- Corallini pasta
- vegetable broth
- fresh parsley
- fresh mint
- fresh dill
- spring onion
- salted capers
- cherry tomatoes
- sun-dried tomato paste
- olive oil
- lemon
- chicken thighs, marinated in yogurt and spices
- blistered courgettes
Equipment
pan
Tips
- If you can't find Corallini, you can swap it out for orzo or giant couscous.
- The meal gets better the longer it sits in the fridge.
- Reheat slightly at work, but not so much that it makes the herbs soggy.
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