Chicken with zucchini and carrot noodles

Ingredients for 4 servings:

• 800 g chicken breast
• 2 tbsp rapeseed oil
• 2 balls of mozzarella
• 2 large tomatoes
• Pesto, green
• 3 zucchinis
• 3 carrots
• 1 tbsp butter
• nutmeg
• garlic powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

low-carb

Wash the chicken breast, pat dry, season with salt and pepper, and fry in 1 tablespoon of rapeseed oil. Place the chicken breast in a baking dish, spread with pesto, and cook in the oven at 200°C (top/bottom heat) for 40 minutes. Wash the tomatoes and slice them. Also slice the mozzarella. 10 minutes before the chicken breast is ready, place the tomato and mozzarella slices on top of the chicken breast and cook. Wash the zucchini and trim the ends. Peel the carrots and remove the ends. Use a spiralizer to make vegetable spaghetti. Fry the carrot spirals in butter with nutmeg. Fry the zucchini spirals with salt, pepper, and garlic in 1 tablespoon of rapeseed oil until al dente. Mix the zucchini and carrot noodles, remove the chicken breast from the oven, place it on the vegetable spaghetti and serve.