Recipe

Chicken with zucchini and salsa verde

Jun 06, 2022 2:00pm
  • 30 mins cooking
  • Serves 4
    • Print
    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?

Ingredients

  • 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

Method

  • 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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food