Chicken and Zucchini Noodle Caprese
Ingredients
The chicken and vegetables
-
½
lb
boneless skinless chicken breast, cut into ½-inch cubes
-
1
large
zucchini, spiralized
-
¾
lb
grape tomatoes, cut in half
-
3
cloves
garlic, chopped
-
2
oz
fresh mini mozzarella balls, cut in half
The seasonings and oil
-
1
tbsp
olive oil
-
½
tsp
kosher salt
-
¼
tsp
dried oregano
-
1
pinch
crushed red pepper flakes
-
to taste
freshly ground black pepper
-
1
tbsp
chopped fresh basil
Instructions
- Spiralize the zucchini using the thickest noodle blade.
- Season the chicken with salt, pepper, and oregano.
- In a large non-stick pan, heat ½ tablespoon of olive oil over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 6 minutes. Set aside.
- Reduce heat to medium, add the remaining oil and garlic, and cook until golden, about 30 seconds.
- Add the tomatoes and crushed red pepper flakes, season with salt and black pepper, and simmer covered until the tomatoes soften, about 15 minutes.
- Increase heat to high, stir in the zucchini and basil, season with salt, and cook for 2 minutes.
- Add the chicken back to the skillet along with the mozzarella and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
342
Total fat
17g
Total carbohydrates
14g
Total protein
34g
Sodium
808mg
Cholesterol
105mg
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