Ingredients
- 1/4 cup olive oil, divided
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 8 small or 4 large zucchinis, spiralized
- 3/4 teaspoon kosher salt
- 4 garlic cloves, minced or finely grated
- 3 tablespoons golden balsamic vinegar*
- 1 pint cherry tomatoes
- 1/4 cup chopped basil
- Freshly ground pepper, to taste
Preparation
Step 1
1. Heat 1 tablespoon olive oil over medium heat. Add the chicken, sprinkle with ¼ teaspoon salt, and saute until browned and cooked through, about 10 minutes. Remove from the pan and set aside.
2. To the same pan, heat an additional 1 tablespoon olive oil and the garlic. Saute over medium low heat for 1 minute until lightly golden, stirring frequently.
3. Turn the heat to medium and add the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoons salt, and the zoodles, stirring to combine.
4. Add the cooked chicken and cook everything together on medium heat for 1-2 minutes, or until the zoodles are just tender, being careful not to overcook.
5. Serve warm, sprinkled with basil and freshly ground pepper.
*If you don’t have golden balsamic, regular will work just fine.