Meat Ingredients:
- Chicken breast fillets halves length ways (180G for females / 250G for males)
- 5 mls olive oil
- 400g zucchini ribbons
- 25g flaked almonds toasted
- ¼ cup parsley
Salsa verde Ingredients
- ½ cup parsley
- ¼ cup fresh basil
- 1 garlic cove
- 2 tsp baby capers rinsed
- 1 tsp Dijon mustard
- ¼ cup olive oil
- 2 tsp red wine vinegar
Method:
Season chicken with salt and pepper and rub all together with the olive oil
Spray pan with spray and cook and let the pan heat up
Cook chicken in batches for minutes a side until browned and set aside
Using a vegetable spiralizer cut zucchini into spirals, plunge into boiling water and set aside.
For the salsa verde, combine herbs,garlic and capers in a small bowl whisk in mustard, oil and vinegar until thick
Serve chicken with zucchini ribbons and top with 5 mls salsa verde and 5 mls flaked almonds
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