Brazilian Zucchini Noodle Salad with Piri‑Piri Chicken

Ingredients

• 3 medium zucchini
• 450 g boneless skinless chicken thighs
• 2 tablespoons piri‑piri seasoning blend (paprika, garlic powder, cayenne, oregano, salt, pepper)
• 2 tablespoons olive oil
• 200 g cherry tomatoes
• 1 tablespoon fresh lime juice
• 1 tablespoon Dijon mustard
• 2 tablespoons extra‑virgin olive oil (for dressing)
• 2 tablespoons fresh cilantro leaves(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Toss the chicken thighs with the piri‑piri seasoning blend and 2 tablespoons olive oil, then spread on the prepared sheet and roast for 12‑15 minutes, until cooked through and slightly charred. Let rest 5 minutes, then slice into strips.

3. 3

   While the chicken roasts, spiralize the zucchini into noodles using a spiralizer or julienne peeler; place the noodles in a large bowl.

4. 4

   Halve the cherry tomatoes and add them to the zucchini noodles.

5. 5

   In a small bowl whisk together lime juice, Dijon mustard, and 2 tablespoons extra‑virgin olive oil; season with salt and pepper to taste.

6. 6

   Add the sliced piri‑piri chicken to the bowl with zucchini and tomatoes, pour the dressing over, and toss gently to combine.

7. 7

   Garnish with chopped cilantro if desired and serve immediately.