Photo of Chicken with zucchini cream by WW

Chicken with zucchini cream

6
5
3
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate

Ingredients

potato

2 medium, (240g) cut into 5mm slices

red capsicum

1 medium, quartered, thickly sliced

green capsicum

1 medium, quartered, thickly sliced

skinless chicken breast

600 g, (buy 4 x 150g fillets)

garlic

3 clove(s), crushed

ground paprika

1 tsp, sweet

olive oil

2 tsp

zucchini

3 medium, coarsely chopped

fresh lemon rind

1 tsp, finely grated

lemon juice

1½ tbs

tahini

2 tbs

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue over medium heat. Lightly spray potato and capsicum with oil. Cook for 3-5 minutes each side or until lightly charred and tender. Set aside and keep warm.
  2. Meanwhile, combine chicken, 2 cloves of garlic, paprika, oil, salt and pepper in a large bowl.
  3. Reheat chargrill or barbecue over medium-high heat. Cook chicken for 5 minutes each side or until browned and cooked through. Set aside to rest for 5 minutes. Thickly slice.
  4. Meanwhile, place zucchini in a pan of boiling water. Return to the boil, then drain. Blend or process zucchini, rind, juice, tahini and remaining garlic until smooth. Season with salt and pepper.
  5. Serve chicken with vegetables and zucchini cream.

Notes

SERVING SUGGESTION: Baby spinach leaves drizzled with a little balsamic vinegar. TIP: If you prefer, you can swap potato for sweet potato and capsicum for other vegetables such as pumpkin or eggplant.

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