Zucchini-Carrot Noodles with Poached Chicken

Ingredients

• 300 g Chicken breast fillet (2 Chicken breast fillets)
• Salt
• 600 g zucchini (2 zucchinis)
• 200 g carrots (2 carrots)
• 125 g chicory (1 chicory head)
• 1 tbsp Sesame oil
• 3 tbsp light soy sauce
• 1 tsp Sambal oelek
• 1 tbsp lime juice
• Pepper
• 1 tsp coconut oil

Instructions

1. 1.

   Clean the chicken breast fillets, pat dry with paper towels and poach in plenty of boiling salted water for about 20 minutes.

2. 2.

   Meanwhile, wash and peel the zucchini. Peel the carrots. Slice both into long ribbons using a spiralizer or vegetable peeler. Wash the chicory and separate into individual leaves.

3. 3.

   Heat sesame oil in a pan. Sauté the vegetable noodles for 5 minutes over medium heat. Add the chicory and sauté for another 2–3 minutes. Season with 2 tbsp soy sauce, sambal oelek, lime juice, salt, and pepper.

4. 4.

   Remove the chicken from the water, drain, pat dry, and slice into strips. In a pan, heat coconut oil. Gently toss the chicken in the oil over low heat for 2–3 minutes and deglaze with the remaining soy sauce. Season with salt and pepper and serve atop the zucchini-carrot noodles.