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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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