2 tbsp olive oil
500g mini chicken breast fillets
1 tsp each of dried oregano and
350g courgette spaghetti
100g Mozzarella, grated
75g Parmesan, grated
75g panko breadcrumbs
Handful of fresh basil leaves
- Preheat the grill to high. Heat the oil in an ovenproof frying pan and fry the chicken over a high heat until browned all over. Add the dried herbs and passata and season well with salt and pepper, then add the courgette spaghetti and warm through until a little softened.
- Mix the cheeses with the breadcrumbs and scatter all over the top of the pan. Pop under the grill for 4-5 minutes until golden and bubbling.
- Serve scattered with basil leaves.
Per Serving: 490kcals, 23.7g fat (8.3g saturated), 21g carbs (1.5g sugars), 48.1g protein, 1.6g fibre, 0.39g sodium
Recipe and image from Super Food in Minutes by Donal Skehan, published by Hodder & Stoughton