Recipe

Modern families seeking healthy eating often look for low-carb alternatives to traditional staples. This dish, made with fresh zucchini "noodles" paired with pesto and grilled chicken, satisfies the craving for pasta without excess carbs. The julienne slicing function of the Geedel vegetable chopper makes preparing zucchini noodles exceptionally simple and quick.  

Ingredients:

2 chicken breasts  

3 medium zucchinis  

Homemade Pesto:  

2 cups fresh basil leaves  

½ cup grated Parmesan cheese  

¼ cup toasted pine nuts  

2 garlic cloves  

½ cup olive oil  

Side:  

200g cherry tomatoes  

1 tablespoon olive oil  

Salt and black pepper  

Garnish:  

Extra grated Parmesan cheese  

Toasted pine nuts  

Instructions:  

Prepare Zucchini Noodles (using Geedel):

Wash the zucchinis and trim the ends. Using the Geedel food chopper with the fine julienne blade attached, gently slide the zucchinis back and forth to create even, thin "noodles." Place them in a colander, sprinkle with salt, and let sit for 15 minutes. Then squeeze out excess moisture.  

Make the Pesto:

Combine basil leaves, Parmesan cheese, toasted pine nuts, and garlic in a food processor. Pulse several times. Slowly drizzle in olive oil while blending until smooth but still textured. Set aside.  

Roast Chicken and Tomatoes:

Season chicken breasts with salt and black pepper. Preheat the oven to 200°C. In a small baking dish, toss cherry tomatoes with olive oil. Roast the chicken and tomatoes together for 20–25 minutes, until the chicken is fully cooked. Remove and slice the chicken.  

Cook Zucchini Noodles:  

Heat a little olive oil in a non-stick skillet over medium heat. Add the drained zucchini noodles and stir-fry quickly for 2–3 minutes until softened but still al dente.  

Assemble and Serve:  

Divide the zucchini noodles among plates and toss with pesto. Top with sliced roasted chicken and cherry tomatoes. Sprinkle with extra Parmesan cheese and toasted pine nuts.  

Enjoy:

Serve immediately, optionally with a slice of garlic toast. This dish takes only 30 minutes to prepare, making it a perfect healthy meal.  

Key Tips:

- Squeezing excess moisture from the zucchini is crucial to prevent the dish from becoming too watery.  

- Pesto can be made ahead and refrigerated for up to a week.  

- Avoid overcooking the zucchini noodles to maintain an al dente texture.  

Summary:  

This low-carb main dish uses the Geedel vegetable chopper’s julienne function to quickly create uniform zucchini noodles, ensuring consistent texture. It’s an ideal choice for modern healthy eating.