VEGETABLE SPAGHETTI NEST

Ingredients For chicken

1 chicken leg 2gm coriander, chopped 2gm parsley, chopped 2gm basil, chopped 1tsp Habanero spice 1tsp lemon juice

2tbsp oil Salt to taste Pepper to taste

For spaghetti

1 yellow zucchini, spiralled 1 green zucchini, spiralled 1 carrot 1tsp oil Salt n pepper to taste 1 egg, boiled and sliced Parsley for garnish

For red pepper pesto

1tbsp tomato paste 2gm garlic 1 red pepper, roasted 3gm basil, chopped 3gm Italian seasoning 5ml olive oil Salt to taste Pepper to taste

Method

Marinate the chicken and keep it covered for few minutes

Blanch the spiralled vegetables and put them in cold water

Take a pan, add oil, garlic and tomato paste. Cook it for a minute and add ground pepper and mix them well. Add Italian seasoning, salt and pepper and let it cook for two minutes. Finish the sauce with chopped basil and then toss in the vegetable spaghetti in the pan and season them with herbs

Take a grill pan, add oil on the surface of the grill, let it heat and add the chicken to grill. Let it cook on each side for four minutes

Place the vegetable in oval shape on the plate, place slices of boiled egg on the side and place the chicken on top

Garnish with parsley.

Health Benefits

“This recipe is super healthy. The vegetable spaghetti is made out of a combination of vegetables and not maida, which is not good for the stomach. The yellow and green zucchini help lose weight, and are a great source of dietary fibres. With a combination of vitamins, fibre, minerals and other nutrients, zucchini ensures optimal health. To balance it out, the grilled chicken not only adds flavour to the dish but also adds the protein required for the body. To top it all, grilling ensures that the fat content is zero,” says Chef Rakhee aswani, owner, Palate Culinary Studio and Academy.