Courgette Ribbons with Roasted chicken Breast, Peppers & Nasturtium Flowers

Courgette ribbons gently tossed with fresh lemon zest and infused basil oil. Served with succulent chicken breast roasted alongside peppers and garlic. A pop of freshness from nasturtium flowers finish the dish.

 

 

Serves 2

 

Ingredients

 

2 Chicken Breasts
2 Peppers
1 Large Courgette
Juice & Zest of a Lemon
4 Garlic Cloves
4tbsp Basil Infused Oil
1tsp Dried Basil
1tsp Dried Oregano
Pinch of Salt & Pepper

 

Method

 

Chop the peppers into quarters. Then place in a roasting dish along with the chicken breasts, dried herbs, 3tbsp of oil, salt and pepper.  Mix togther to coat all the ingredients then place in a preheated 190C oven for 40-45 minutes, or until the chicken is a little golden and cooked through.

Meanwhile thinly slice the courgette into ribbons. Saute in 1tbsp of oil along with the zest and juice of a lemon.

Serve with scattered nasturtium flowers to finish the dish and to add a burst of freshness!