Lemony seared chicken & veggie noodles

Spiralised carrots make a colourful and delicious change to courgetti, with their slightly sweet flavour. It’s fun experimenting with different vegetables to find out which are your favourite for veggie noodles. Try beetroot, butternut squash, celeriac, broccoli stems, kohlrabi, parsnips, swede and sweet potato.

Serves 2

Ready in 27 mins 160g carrots, peeled

2tbsp olive oil

260g chicken breast fillets, skinned

10g spring onions, thinly sliced

2 garlic cloves, crushed

Juice of 1 large lemon

100ml good-quality vegetable or chicken stock

50g small broccoli florets

40g cherry tomatoes, quartered

1 small bunch of parsley, finely chopped

Lemon wedges, to garnish

Sea salt and freshly ground black pepper

A pinch of crushed chilli flakes (optional)

1 Spiralise the carrots lengthways using a spiraliser, julienne peeler, mandolin slicer or potato peeler. Set aside.

2 Heat 1tbsp of the oil in a griddle pan set over a medium heat. Put the chicken fillets into the hot pan and cook them for 10-12 mins, stirring occasionally, until they are golden brown all over and cooked through.

3 Meanwhile, heat the remaining oil in a large frying pan and cook the spring onions and garlic over a low heat, stirring occasionally, for 2-3 mins until softened. Add the chilli flakes (if using), lemon juice and most of the stock and bring to the boil. Reduce the heat and stir in the broccoli florets and tomatoes and half the parsley. Simmer gently for 2-3 mins until the sauce reduces and the broccoli is just tender. If the sauce is too thick, thin with more stock.

4 Cut the chicken fillets into slices or chunks and add them to the pan with the carrot strands and the remaining parsley. Cook for 1-2 mins until the carrots are tender. Season to taste with salt and pepper and serve.

VARIATIONS

As well as trying different veg for the noodles, try mushrooms instead of tomatoes, and turkey instead of chicken.