Wash the chicken breast, pat dry, season with salt and pepper and fry in 1 tablespoon of rapeseed oil. Place the chicken breast in a baking dish, brush with pesto and cook in the oven for 40 minutes at 200 ° C top / bottom heat.
Wash and slice the tomatoes. Cut the mozzarella into slices as well. 10 minutes before the chicken breast is ready, place the tomato and mozzarella slices on the chicken breast and cook at the same time.
Wash the zucchini and cut off the ends, peel the carrots and remove the ends as well. Process both into vegetable spaghetti with the help of a spiral cutter.
Fry the carrot spirals in butter with nutmeg. Fry the zucchini spirals with salt, pepper and garlic in 1 tablespoon of rapeseed oil so that they stay firm to the bite. Mix the zucchini and carrot noodles, take the chicken breast out of the oven, place on the vegetable spaghetti and serve.
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