Chicken Breast with Zucchini Noodles

Ingredients

• 10 g parsley (0.5 bunch)
• 5 g Basil (1/2 handful)
• 1 Garlic clove
• 2 tsp Capers (jarred)
• 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 Almonds (2 tbsp)
• 100 g feta (45% fat in milk)

Instructions

1. 1.

   For the salsa verde, wash the parsley and basil, pluck the leaves, set aside 1/3 of the parsley leaves, roughly chop the rest. Peel the garlic clove and blend with capers, mustard, 5 tbsp olive oil, 1-2 tbsp water and vinegar using a hand blender. Season with salt and pepper.

2. 2.

   Rinse the chicken fillets, pat them dry, halve them lengthwise and season with salt and pepper. Heat the remaining oil in a pan. Fry the meat on all sides for a total of 10 minutes over medium heat. Then remove from heat and let rest.

3. 3.

   Meanwhile, clean and wash the zucchini and spiralize it into vegetable spaghetti. Cook for a few seconds in boiling salted water, drain and let drip dry.

4. 4.

   Toast the almonds in a hot pan without fat for 3 minutes; then roughly chop them. Crumble the feta. Arrange the zucchini noodles on plates, place the meat on top and drizzle with the salsa verde. Garnish with almonds, feta and the reserved parsley leaves.