Chicken with zucchini and salsa verde

  • 30 mins cooking
  • Serves 4
  • Print
This tasty low carb meal features grilled chicken breast served on top of zucchini noodles with a zesty salsa verde dressing.
Looking for more low carb dinners or more chicken breast recipes?


  • 4 chicken breast fillets (800g), halved lengthways
  • 1 tablespoon olive oil
  • 5 medium zucchini (400g)
  • ¹⁄³ cup (25g) flaked almonds, toasted
  • 100 grams goat's fetta, crumbled
  • ¼ cup fresh flat-leaf parsley leaves
Salsa verde
  • ½ cup coarsely chopped fresh flat-leaf parsley
  • ¼ cup coarsely chopped fresh basil
  • 1 clove garlic, crushed
  • 2 teaspoons drained baby capers, rinsed
  • 1 teaspoon dijon mustard
  • ¼ cup (60ml) olive oil
  • 2 teaspoons red wine vinegar


  • 1
    Season chicken. Heat oil in a large frying pan over medium-high heat; cook chicken, in batches, for 4 minutes each side or until browned and cooked through. Remove from pan; cover to keep warm.
  • 2
    Using a vegetable spiralizer, cut zucchini into spirals.
  • 3
    Make salsa verde.Combine herbs, garlic and capers in a small bowl; whisk in mustard, oil and vinegar until thickened.
  • 4
    Serve chicken with zucchini topped with salsa verde, almonds, fetta and parsley.

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