Ingredients:
- For the chicken
- 400g Inishella boneless chicken thighs
- 2 tbsp paprika
- 1 tbsp oregano
- 1 tbsp SPAR olive oil
- Salt & pepper, to season
- For the pasta salad
- 200g SPAR fusilli pasta, cooked and cooled
- 1 tub of SPAR Green Pesto
- 2 tsp SPAR olive oil
- 100g cherry tomatoes, quartered
- ½ a cucumber, cut into chunks
- 1 small 200g tin of sweetcorn
Method:
- To make the chicken, add the thighs to a sandwich bag along with the paprika, oregano, olive oil, salt and pepper. Allow to marinade in the fridge for one hour.
- Preheat the oven to 200°C/180°C fan/gas mark 6. Tightly pack marinated Inishella chicken thighs into a small loaf tin. Bake for 45-50 minutes, drain the excess juices, and let it rest. Turn the block out onto a chopping board and slice it vertically.
- Meanwhile, bring a large pot of salted water to the boil and cook the pasta according to package instructions. You want your pasta to be al dente, so take care not to overcook it. Drain well and rinse under running water to cool, then set aside.
- In a large bowl, combine the pasta, pesto and olive oil.
- Add the cherry tomatoes, cucumber chunks and sweetcorn. Toss to combine well.
- Divide between four lunchboxes and don’t forget to pack a fork!
- Tips; You can prep lots of marinated chicken bags in advance. Simply freeze them and defrost them to cook each week.
- This pasta salad keeps in the fridge for up to three days.
- You could enjoy this salad for dinner and lunch the next day.
