#TAPERAKIPROJECT | CHICKEN WITH VEGETABLE PAPPARDELLE

Today’s recipe is a great example of how you can fill up without a trace of carbohydrate! A balanced dish that will not inflate you and is perfect for the office lunch box.

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Ingredients

For vegetable pappardelle:
  • 1 courgette
  • 1 carrot
  • 1/2 sweet potato
  • 1 tablespon extra virgin olive oil
  • 1/2 lemon (juice and zest)
  • 1 tablespoon fresh basil, finely chopped
For the chicken:
  • 1 chicken leg fillet
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika, smoked
  • salt and freshly ground pepper
  • 1 tablespoon olive oil
Set up the dish:
  • 100 gr feta cheese
  • 5 tomato cherries, cut in the middle
  • 1 tablespoon black olives

Instructions

For vegetable pappardelle:
  • Wash and clean all vegetables thoroughly.
  • Cut them into rectangular pieces and with a piler cut them into thin strips, like pappardelle.
  • Transfer them to a plastic disposable pouch or to a taper.
  • Pour it with olive oil, lemon juice and add zest and basil.
  • Put them in the sachet, take out the air, close it well and leave it in the refrigerator for 30 minutes, or overnight.
  • The more time it stays in the refrigerator the more the lemon acids will cook the vegetables and give them the feeling of cooked.
For the chicken:
  • Cut chicken into thin strips and dress with oregano, paprika, salt and pepper.
  • Put 1 tablespoon extra virgin olive oil in a non-stick pan to burn.
  • Saute until it gets nice golden color.
Setup the plate:
  • On a plate, place the vegetables, the chicken and add the remaining ingredients.
  • Optionally, add freshly ground pepper and serve

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