Dinner to me, especially after a long day, should be three things:
EASY-FAST-GOOD Cause no one is about that “spending 4 hours in the kitchen” life when you’re tired and hungry. We all have our lazy days where we’re tempted to order some fast food cause you just don’t have the energy to be in the kitchen but the GUILT afterwards, goodness don’t get me started!
So I’m pretty glad about this here meal. The most time you’ll spend in the kitchen is probably to spiralize the courgettes (zucchini) All you have to do is sautee them, while your chicken grills in the oven. Relax and in 20 or so minutes, dinner is ready, healthy and absolutely delish.
Also you may be wondering what spiralizing is…..? Well its such a fabulous way of having your veggies. I think my love for courgettes has gone up drastically since I got my spiralizer from a shop I saw on my Facebook timeline. They delivered swiftly and on the very same day.
I do hope you enjoy this one, just as much as I did. The hubby LOVED THIS and we have actually had this dinner twice in one week already.
- 2 Large Courgettes
- 2 Boneless chicken breasts
- 1 onion
- 3 cloves garlic
- 2 Avocados
- Worcestershire sauce
- Mixed dried herbs
- Black pepper
- Soy sauce
- Olive oil
- One lemon
- Preheat the oven to 180 degrees.
- Rub a little salt and pepper on the chicken breasts. In a small bowl mix 3 tablespoons soy sauce and 3 tablespoons honey and stir well into a paste. Pour the paste all over the chicken breasts and set some aside for basting once the chicken has cooked half-way. Put the breasts on a greased baking tray and put to grill in oven for 25 minutes or until chicken is tender and juicy (not raw or dry)
- In the meantime, wash the courgettes and cut off the edges.
- Use the spiralizer to get spaghetti-like strands.
- Chop one onion and three cloves of garlic and set aside.
- In a pan, heat olive oil and add chopped onion and garlic to cook. Follow by adding 1 tablespoon of mixed herbs and leave to cook.
- Before the garlic burns, add the courgette strands and stir-fry lightly for a few minutes.
- If you cook the courgettes for too long, they become very watery, so 5 minutes will do.
- Remove from the heat and set aside to cool.
- In a small bowl remove the flesh of the two avocados, add about one tablespoon of Worcestershire sauce, a pinch of salt and mash with a fork/whisk. You can also use the juice from a fresh lemon (about a tablespoon) to keep it from oxidizing and turning black.
- Plate the zoodles first, then the avocado sauce and the chicken breasts on top, once they are done.
- You can slice the breasts before serving and sprinkle some red pepper flakes on top.
- Also you could also mix the zoodles in a bowl with the avocado sauce but only if you do not intend on re-heating the food or storing overnight since the avocados change color when they oxidize.