2 slices wholegrain bread
2 cups (500g) cherry tomatoes, halved
1⁄4 bunch basil, leaves picked
1 Tbsp extra virgin olive oil
1⁄2 tsp red wine vinegar
4 x 160g skinless chicken breast fillets
2 medium zucchini
2 carrots, peeled
1⁄2 cup low-fat mozzarella, sliced
Preheat oven to 180°C. Chop bread into small pieces and spread on an oven tray. Bake for 5 minutes or until crisp, then set aside. Leave oven on.
Combine tomatoes, basil, oil and vinegar in a small saucepan over a medium heat. Cook for 20 minutes or until tomatoes are soft. Crush with a fork.
Meanwhile, arrange chicken in a steamer basket over a pan of simmering water. Cook for 20 minutes or until just firm.
Meanwhile, cut vegies into fine ribbons using a spiraliser or mandoline. Blanch briefly in boiling water, drain well.
Line an oven tray with baking paper. Transfer chicken to tray. Top with toasted bread and cheese. Bake for 5 minutes or until cheese has melted.
Pool tomato sauce on plates, top with chicken. Serve with vegetable noodles on the side.