Hawaiian chicken breast on a bed of portobello mushrooms and honey courgette noodles
- 4 Portobello mushrooms
- 500 g chicken breast fillets
- 2 small courgettes
- half a pineapple
- 3 tablespoons of honey
- 4 slices of cheddar cheese
- oil, salt and pepper
Slice the chicken breast finely, season with salt and pepper, then grill on both sides.
Peel and halve the pineapple, cut into slices, brush with honey, then place next to the chicken. Grill on both sides, then remove and set to one side.
Arrange the slices of chicken on a baking tray lined with baking paper, top with a slice of pineapple and a slice of cheddar cheese, and bake at 180°C.
Remove the gills from the portobello mushroom caps, season with salt and pepper, then fry quickly on both sides in a little oil.
Cut the courgettes into noodles and fry with a little honey until crisp.
To serve, arrange the mushrooms and slices of chicken on top of the courgette noodles and eat at once. A light, summery, gluten-free dinner.