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🍽️ Chicken breast on zucchini noodles

471 kcal · 30 min · 4 servings

Ingredients

• 10 g parsley (0.5 bunch)
• 5 g basil (1/2 handful)
• 1 garlic clove
• 2 tsp capers (jar)
• 1 tsp Dijon mustard
• 6 tbsp olive oil
• 2 tsp red wine vinegar
• salt
• pepper
• 600 g chicken breast fillet (4 chicken breast fillets)
• 5 zucchini
• 30 g almond kernels (2 tbsp)
• 100 g feta (45 % fat in dry matter)

Instructions

1. 1. Wash the parsley and basil.
2. 2. Pluck the leaves from the stems.
3. 3. Set aside one third of the parsley leaves.
4. 4. Roughly chop the rest of the parsley and the basil.
5. 5. Peel the garlic clove.
6. 6. Put the chopped herbs, garlic, capers, mustard, 5 tablespoons of olive oil, 1 to 2 tablespoons of water, and vinegar into a pot.
7. 7. Blend the mixture smooth with an immersion blender.
8. 8. Season the salsa verde with salt and pepper.
9. 9. Rinse the chicken fillets.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Halve the fillets lengthwise.
12. 12. Season the meat with salt and pepper.
13. 13. Heat the remaining oil in a pan.
14. 14. Fry the meat on all sides for a total of 10 minutes over medium heat.
15. 15. Remove the pan from the stove.
16. 16. Let the meat rest for a short time.
17. 17. Clean the zucchini.
18. 18. Wash the zucchini.
19. 19. Cut the zucchini into vegetable spaghetti using a spiralizer.
20. 20. Cook the zucchini noodles for a few seconds in boiling salted water.
21. 21. Drain the noodles.
22. 22. Let the noodles drain.
23. 23. Roast the almonds in a hot pan without fat over medium heat for 3 minutes.
24. 24. Roughly chop the roasted almonds.
25. 25. Crumble the feta.
26. 26. Arrange the zucchini noodles on plates.
27. 27. Place the meat on the noodles.
28. 28. Drizzle the dish with the salsa verde.
29. 29. Garnish with the chopped almonds.
30. 30. Garnish with the feta.
31. 31. Garnish with the reserved parsley leaves.

Nutrition per serving

• kcal: 471
• Protein: 48 g · Fett/Fat: 27 g · Carbs: 8 g