Dinner in 30 min

By Andy Cooks · 30 min

Ingredients

Instructions

1. Preheat the grill (broiler) to 200°C (390°F). In a large bowl, toss the chicken thighs with 30 ml of the olive oil, the paprika, garlic powder, and a large pinch each of salt and black pepper until well coated.
2. Place the chicken on a wire rack over a lined oven tray and grill for 15 to 18 minutes, until browned and the internal temperature reaches 62°C (143°F).
3. While the chicken cooks, bring a large pan of salted water to a rapid boil. Quarter the zucchini lengthways, remove the core, and dice into pieces about the size of the pasta.
4. Add the orecchiette to the boiling water and cook for 6 minutes, then add the zucchini and cook for 2 more minutes.
5. Drain the pasta and zucchini, rinse under cold water to stop the cooking and prevent sticking, and set aside.
6. In a small food processor, combine the sun-dried tomatoes with their oil, parmesan, garlic, toasted walnuts, and the remaining 40 ml of olive oil. Season with salt and process to a rough purée. Add the water and process until smooth.
7. When the chicken is cooked, rest it for 5 minutes, then slice it.
8. In a large serving bowl, toss the pasta and zucchini with the pesto, torn basil leaves, and lemon juice. Top with the sliced chicken.

Summarized from Andy Cooks's video. Watch it for the details.

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