Lemon Chicken Courgetti Recipe

Serves 2

Spiralising is all the rage at the moment as it is a healthier replacement for pasta. If you want the pasta consistency, you could add a handful of pasta as well. Once you spiralise your courgette, it takes a few minutes to cook, so this lemon chicken courgetti recipe is super easy for a quick weekday dinner.

Ingredients

2 courgettes
1 onion
2 chicken breasts
90g feta cheese
2 tsps olive oil/rapeseed oil
1 lemon

Method

Spiralise your courgette.

Finely chop the onion.

Heat the olive oil in a wok. When hot, add the onion and cook for a couple of minutes until soft.

Meanwhile, chop the chicken into bitsize piece and then add to the wok.

Cook for another 3 – 5 minutes, and once the chicken has browned, add the courgette.

Cook for a few more minutes. The courgette will start to give out moisture. This is what makes the soupey sauce. Once the courgette does this, crumble in the feta.

Then slice the lemon in half and squeeze each half into the wok, careful not to get any pips in there.

Once the feta has melted into the soupey sauce, serve immediately.

I like this dish as the combination of lemon and feta works really well. The courgette’s moisture gives a natural liquid base to the sauce. Once you have eaten all the solid ingredients, you can grab a spoon and gobble up the rest of the sauce.

We actually use lemon rapeseed oil instead of standard oil in this lemon chicken courgetti recipe, but either is fine. It just gives it a bit more of a lemony zing.

Happy spiralising!

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