Sometimes a chicken breast and a couple of vegetables can switch from “boring diet food” to a very tasty and original dish… keeping it easy to make 😉
For 2 persons:
2 chicken breast (without skin)
½ mozzarella ball
some spinach leaves
spices to taste (black pepper, sweet paprika, garlic powder…)
8 broccoli “flowers” (boiled or steamed)
1 tablespoon grated parmesan
1 handful cashew nuts
2 tablespoons plain yogurt (unsweetened)
black pepper, olive oil
salt (optional -I don’t add it as the parmesan and spices give enough taste)
Pre-heat the oven at 200 degrees.
Slice the chicken in the middle, horizontally to open it like a book.
Fill it with a slice of mozzarella and some spinach leaves.
Close it and put the spices you like (black pepper, garlic powder…)
Place the chicken on an oven tray layered with wax paper.
Roast it for 15-20 min. in the oven at 200 degrees.
Now, prepare the special pesto.
Put in a blender the boiled broccoli, parmesan, cashew nuts and salt/ pepper (to taste). Blend it until you get a thick sauce. Add the yogurt, so you will get a creamy pesto.
Now, just missing are our zoodles (vegetable spaghetti)
Cut the zucchini into fine strips – with this instrument it’s really easy.
Put the zoodles in a pan with some drops of olive oil and sauté them for a couple of minutes, add salt and pepper.
Ready to serve: stuffed chicken breast with zucchini spaghetti and broccoli pesto.
I’m sure if you try this dish, you will repeat… kids included 😉