Chicken Zucchini Julienne
Chicken and zucchini in a creamy sauce make a tender hot dish and provide complete protein, while cheese and herbs create a golden aromatic topping. Almond flour replaces wheat flour.
Cut the courgettes (350 g) lengthwise and remove the flesh, leaving walls about 2 cm thick. Dice the chicken breast (400 g) and onion (100 g).
Heat the olive oil (15 g) and fry the chicken with the onion over high heat for 7 minutes.
Add the courgette flesh and stew for 5 minutes.
Add the almond flour (8 g), stir in the cream 35% fat (100 g), and add nutmeg (1 g), table salt (3 g), black pepper (1 g), dill (1 g), oregano (1 g), and thyme (1 g). Stew for another 2 minutes.
Prepare the courgettes: fill them with the mixture, sprinkle with grated hard cheese (50 g), and bake at 200 °C for 25 minutes.
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