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
Combine the chicken, peri-peri sauce and oil in a bowl. Season. Cover and place in fridge for 15 mins.
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.
Arrange the zucchini noodles, lettuce, raspberries, feta and mint on a large serving platter. Top with chicken and drizzle with extra peri peri sauce.