1. 1

   Step 1

   Wash the parsley and basil. Set aside one third of the parsley and roughly chop the rest.

2. 2

   Step 2

   Peel the garlic. Finely purée with the chopped herbs, 2 tsp capers, 1 tsp Dijon mustard, 5 tbsp olive oil, 1-2 tbsp water, and 2 tsp red wine vinegar.

3. 3

   Step 3

   Season the salsa verde with salt and pepper to taste.

4. 4

   Step 4

   Rinse 600 g chicken breast fillet, pat dry, halve lengthwise, and season with salt and pepper.

5. 5

   Step 5

   Heat 1 tbsp olive oil in a pan and sear the meat over medium heat for a total of 10 minutes.

   Timer 10 min
6. 6

   Step 6

   Remove the meat from the pan and let it rest briefly.

7. 7

   Step 7

   Trim and wash 5 zucchini and cut into vegetable spaghetti using a spiralizer.

8. 8

   Step 8

   Cook the zucchini noodles in boiling salted water for a few seconds, then drain well.

9. 9

   Step 9

   Toast 30 g almonds in a dry pan for about 3 minutes until golden brown and roughly chop.

   Timer 3 min
10. 10

    Step 10

    Crumble the feta (100 g) coarsely with your hands.

11. 11

    Step 11

    Arrange the zucchini noodles on plates, place the chicken on top, and drizzle with the salsa verde.

12. 12

    Step 12

    Garnish with the almonds, feta, and the reserved parsley.

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