SW recipe: Parmesan chicken and courgetti salad

Serves 4
Syns per serving ½
Ready in 45 minutes


4 large skinless and boneless chicken breasts

400g tomatoes, 4 sliced, the rest roughly chopped

25g fresh basil, leaves picked

1 tsp dried oregano

10g fresh Parmesan, finely grated

6 courgettes, spiralized (or 500g shop-bought courgetti)

Juice of ½ lemon

200g radishes, chopped

Balsamic vinegar, to serve


1 Preheat your oven to 200°C/fan 180°C/gas 6 and line a baking tray with foil. Using a sharp knife, slice a long pocket into the length of each chicken breast. Fill each pocket with 3-4 tomato slices and 3 basil leaves. Season the chicken and spread on the baking tray. Top with the remaining tomato slices, tucking 1 basil leaf into each stack, then divide over the oregano and Parmesan. Bake for 25-30 minutes, or until the chicken is cooked through.

2 Meanwhile, put the courgettes into a bowl and season. Add the lemon juice and toss to coat. Leave to stand for 5 minutes so that the courgettes soften slightly, then squeeze out any excess lemon juice using your hands. Toss through the radishes, chopped tomatoes and remaining basil.

3 Divide the chicken and courgetti salad between 4 plates. Season the salad, then drizzle over the vinegar to serve.


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