Here is a high protein, high veg, lower starchy carb option of a classic pasta dish. Swapping out usual pasta or spaghetti for courgetti, is a great way of reducing the calories of a dish whilst keeping the volume high and adding in some fibre & vitamins and minerals too. But I do say, if you don't like courgetti, don't force yourself to have this one (life is too short for food you don't enjoy), I really like it so it's an easy swap for me on some occasions, or I sometimes go half and half, so half courgetti and half pasta.
Ingredients (serves 2):
2 chicken breasts
2 large courgettes
2 tbsp pesto (any!)
2 tbsp pine nuts
2 big handfuls of rocket
grated parmesan to serve
Preheat oven to 200 degrees / 180 fan
Bake the chicken for 20-30 mins until the juices run clear
Whilst the chicken is cooking, grate the courgette using the largest slicer on your grater in to long strips, or a spiraliser.
Put the courgetti in a pan, season and cook for 3-4 mins (without water)
When the chicken is ready, remove from oven and roughly shred using two forks
Add the chicken to the courgetti, along with the pesto and pine nuts, adding any extra seasoning if required
Serve on a bed of rocket leaves and top with the grated parmesan