Italian Chicken Zoodles with Bell Peppers
Packed with flavour, easy to whip together, and a complete meal. This one is a must have staple in your weekly meal planner!
1 large yellow pepper
4 chicken breasts, skin removed, any visible fat trimmed
1 tsp smoked paprika
2 garlic cloves, minced
2 tbsp chopped flat-leaf parsley
1 tsp Murray River salt
2 tbsp extra virgin olive oil plus 1 tbsp to cook courgettes
2 medium courgettes
1½ cups prepared tomato sauce
2 tbsp chopped oregano (substitute with 1 tbsp SG Italian seasoning or Italian parsley)
2 semi-dried tomatoes, each cut in 4 pieces
8 baby mozzarella balls
Preheat oven to 180°C. Grease an oven tray.
Cut pepper in half and remove seeds and stalk. Place pepper halves on prepared tray and cook in oven for 20 minutes. Remove from oven (leaving it on) and allow peppers to cool in a small bowl covered tightly with cling film, to facilitate peeling. Once cooled, remove and discard skin then cut each half in 4 pieces and set aside.
In a medium bowl combine paprika, garlic, parsley, salt and extra virgin olive oil. Add chicken breasts and coat evenly in oil mixture. Place chicken on re-greased tray and cook in oven for 10-20 minutes (depending on the size of the chicken breasts, or until an internal temperature of 65°C. Remove chicken from oven and allow to rest for 5–7 minutes.
Meanwhile, spiralise the courgettes. Heat the tomato sauce. In a large sauté pan heat 1 tbsp extra virgin olive oil until hot but not smoking. Add courgette and oregano and sauté for 1 minute, or until al dente. Remove pan from heat then add heated tomato sauce, sliced peppers and semi-dried tomatoes.
To serve divide the zoodles between 4 dinner plates and top with a chicken breast and 2 baby mozzarella balls.
Note: You can use the oil from the semi-dried tomatoes. The addition of baby mozzarella balls along with the tomato sauce is a decadent touch.