Go Back
Print Recipe

Ranch Roasted Chicken Thighs and Pasta Salad Meal Prep

Ranch Roasted Chicken Thighs and Pasta Salad Meal Prep
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course, Salad
Cuisine: Western
Keyword: Chicken, Oven, Pasta
Servings: 6

Ingredients

For the chicken

  • 1 kg boneless skin on chicken thighs
  • 4 tbsp powdered ranch
  • 1 tbsp garlic paste
  • 2 tsp lemon juice
  • Salt and pepper to taste

For the pasta

  • 500 g Fusilli or shape of choise
  • 2 Zucchini
  • 3 medium bell peppers
  • 1 large shallot
  • Pickles to taste

For the dressing

  • 6 tbsp pickle brine
  • 6 tbsp vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp olive oil

Instructions

  • The day before, add marinade ingredients and massage into chicken. Refrigerate overnight.
  • Cook pasta according to package instructions, and drain. While pasta cooks, wash and dice vegetables.
  • Sauté zucchini and peppers in a bit of olive oil, and reserve. Whisk pickle brine, vinegar, mustard and more oil in the same pan.
  • Add the rest of the salad ingredients, and toss to combine. Refrigerate overnight.
  • On day of cooking, preheat oven to 200C/400F. Line a sheet tray with foil and parchment paper.
  • Roast chicken at 200C/400F for 30 minutes, or until skin is browned and juices run clear.
  • Assemble and serve.