Ingredients

2 large chicken breast fillets
80ml peri-peri sauce, plus extra to serve
1 tbs olive oil
2 large zucchini, cut into noodles
2 baby cos lettuce, cut into wedges
100g fresh raspberries
60g danish feta
¼ cup fresh mint leaves

Method

1. Combine the chicken, peri-peri sauce and oil in a bowl. Season. Cover and place in fridge for 15 mins.
2. Preheat oven to 160C fan forced. Line a baking tray with baking paper. Heat a frying pan over medium-high heat. Cook the chicken, turning, for 5 minutes each side or until browned and caramelised. Transfer to prepared tray and bake for 5 minutes for until cooked through. Set aside for 10 minutes to rest. Slice the chicken and keep warm.
3. Arrange the zucchini noodles, lettuce, raspberries, feta and mint on a large serving platter. Top with chicken and drizzle with extra peri peri sauce.