I`m having a cooking idea as I write this.
How about - slice the chicken breast to create a pocket. i.e., not all the way through. Stuff with a mixture of finely diced sundried tomatoes mixed with grated cheese (cheddar type, blue, Swiss) and a smidgen of smooth dijon mustard. Press the cut edges of the chicken together firmly. These will then be sauteed and then finished off in the oven.
Finely dice and saute off the green pepper and red onion. Put aside.
Zucchini - grate to give Zucchini spaghetti.
Potatoes - yes I know they are not on the list but just bear with me - make up some mashed potatoes and add the onion and peppers- keep warm.
Zuchini - bring some water to the boil, add the zucchini, cook, 2 minutes should be enough, drain and dress with lots of olive oil and finely sliced basil, salt and freshly ground black pepper.
Place a portion of mash in the centre of the plate, cut the chicken into 2 pieces and place on the mash to show the inside of the chicken. Place 3 mounds of the zucchini "spaghetti" on the plate at 9 o`clock, 12 o`clock and 3 o`clock. Spoon the remaining olive oil and basil dressing over the chicken and around the plate.
Of course, you could serve the chicken on a puree of carrot but it will need to be dried off well to take the weight of the chicken. Frankly, I would use the carrots to make a soup - say carrot and coriander, carrot and ginger, carrot soup garnished with sour cream and chopped chives.
By the way - what did you cook?
All the best,