Ingredients
4 chicken cutlets
Salt and pepper
2 teaspoons coarsely ground coriander
2 medium zucchini
5 ounces baby spinach
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
Ricotta
Preparation
Sprinkle chicken with salt, pepper, and coriander. Grill chicken. With a vegetable peeler, shave zucchini into wide ribbons, discarding core. Add spinach and dress with olive oil and lemon juice; season. Slice chicken and serve over salad; top with dollops of ricotta.
