Courgette Spaghetti with Chicken
Chicken breast provides protein, while zucchini ribbons and cherry tomatoes keep the dish fresh and light. Brief stewing preserves a little bite, and Greek yogurt with Parmesan gives the noodles a creamy finish.
Courgette Ribbons
Cut the courgettes (300 g) into thin ribbons with a vegetable peeler or spiralizer, season lightly with table salt (to taste), and leave for 5–7 minutes. Press out the released moisture thoroughly with a paper towel.
Chicken and Skillet Assembly
Dice the chicken breast (150 g). Fry it in olive oil (5 g) with black pepper (to taste), smoked paprika (to taste), and dried garlic (to taste) for 6–7 minutes; cook the chicken to an internal temperature of 74°C.
Add the halved cherry tomatoes (100 g) and courgette ribbons. Add more salt if needed and stew uncovered for 3–4 minutes, keeping the ribbons slightly firm.
Remove the pan from the heat. Greek yogurt (60 g, 2%) is stirred in gently. Parmesan (12 g) and fresh parsley (to taste) are sprinkled on top; serve at once.
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