Chicken breast on zucchini noodles
by Tavolino
Tender chicken breast served on fresh zucchini noodles, refined with a zesty salsa verde, toasted almonds, and creamy feta. A light, low-carb dish.
Ingredients
- Parsley 10 g
- Basil 5 g
- Garlic clove 1
- Capers 2 tsp
- Dijon mustard 1 tsp
- Olive oil 6 tbsp
- Red wine vinegar 2 tsp
- Salt to taste
- Pepper to taste
- Chicken breast fillet 600 g
- Zucchini 5
- Almonds 30 g
- Feta 100 g
Preparation
- 1
Wash the parsley and basil. Set aside one third of the parsley and roughly chop the rest.
- 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
Season the salsa verde with salt and pepper to taste.
- 4
Rinse 600 g chicken breast fillet, pat dry, halve lengthwise, and season with salt and pepper.
- 5
Heat 1 tbsp olive oil in a pan and sear the meat over medium heat for a total of 10 minutes.
- 6
Remove the meat from the pan and let it rest briefly.
- 7
Trim and wash 5 zucchini and cut into vegetable spaghetti using a spiralizer.
- 8
Cook the zucchini noodles in boiling salted water for a few seconds, then drain well.
- 9
Toast 30 g almonds in a dry pan for about 3 minutes until golden brown and roughly chop.
- 10
Crumble the feta (100 g) coarsely with your hands.
- 11
Arrange the zucchini noodles on plates, place the chicken on top, and drizzle with the salsa verde.
- 12
Garnish with the almonds, feta, and the reserved parsley.