Ready in 20 minutes, this recipe is perfect for mid-week eating. Easy Tuscan chicken with a fresh and vibrant lemon, chilli and mint zoodles salad.
Ingredients
2 x 300g packets Lilydale Tuscan Breast Steaks, each sliced into 4 strips lengthways
2 tablespoons extra virgin olive oil
6 cups (600g) zucchini noodles (zoodles) (see Note)
1 long red chilli, thinly sliced
1 lemon, zested, then cut into wedges
½ cup mint leaves
Method
Preheat a barbecue or chargrill pan to high. Thread the Lilydale Tuscan Breast Steak strips onto 8 metal skewers and drizzle with half the olive oil. Cook for 8-10 minutes, turning halfway, or until cooked. Set aside.
Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Add the zucchini noodles, chilli and lemon zest, and cook for 30 seconds, or until just softened.
Divide the zucchini noodles between plates, top with chicken skewers and sprinkle with mint leaves. Serve with lemon wedges and sprinkle with pepper.
Tips & Hints
Zucchini noodles (zoodles) can be bought from some supermarkets and fruit and vegetable shops. To make your own, use 4 medium zucchini, and use a spiraliser or a julienne vegetable peeler to cut the zucchini into noodles.
