zucchetti chicken and feta
Chicken with Zucchetti and Feta
  • 125 gms chicken breast
  • 1 large zucchini spiralized See Notes
  • 1 clove garlic grated
  • 1 tsp smoked paprika
  • Pinch of chilli flakes
  • 1/2 pinned cherry tomatoes halved
  • 20 gms south cape low fat Greek Feta
  • Fresh basil leaves
  • 2 tsp olive oil
  • Salt & Pepper
  1. Brush oil over hotplate, season chicken with paprika and cook for 2-3 minutes. Set aside.

  2. Add garlic to the hotplate, stir for 20 seconds and add your zucchini noodles, stir fry for 1-2 minutes (do not overcook as the zucchini will release liquid and go mushy), add cherry tomato, salt & pepper and chilli, stir through, then take off heat.

  3. Plate the noodles and tomato mixture, top with chicken, tear over Basil leaves and sprinkle with Feta cheese.
  4. This meal takes 10 minutes to prepare and cook.
Feed Me Healthy Notes

Don’t have a spiralizer on hand? Never fear. There are ways you can create zucchini noodles without a spiralizer.

Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices. Here’s a guide to peeling vegetables quickly, with no cut fingers!

Use a knife. Carefully carve strips from the zucchini, working until you reach the core.  

Use a grater. For short, rice like zucchini noodles, roughly shred the vegetable lengthwise against a box grater. Press away excess liquid.

Kitchen tip: With all the above methods, be sure to omit the soft seeded core of the zucchini or your zoodles will end up soft and mushy.