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:-
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- 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
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- 1 chicken leg fillet ,
- 1 teaspoon oregano ,
- 1/2 teaspoon paprika, smoked ,
- salt and freshly ground pepper ,
- 1 tablespoon olive oil
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,
- 100 gr feta cheese ,
- 5 tomato cherries, cut in the middle ,
- 1 tablespoon black olives
Instructions
For vegetable pappardelle:-
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- 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.
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- 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.
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- On a plate, place the vegetables, the chicken and add the remaining ingredients. ,
- Optionally, add freshly ground pepper and serve
