Chicken and Zucchini Noodle Caprese

By johnwhorfin

Ingredients

• 1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
• kosher salt
• 1/4 teaspoon dried oregano
• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 3/4 lb grape tomatoes, cut in half
• pinch crushed red pepper flakes
• Kosher Salt and freshly ground black pepper, to taste
• 1 tbsp chopped fresh basil
• 1 large zucchini, spiralized with Blade D
• 2 oz fresh mini mozzarella balls, cut in half

Details

Servings 2
Cooking time 30mins
Adapted from skinnytaste.com

Preparation

Step 1

Start by spriralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.

Season the chicken with 1/2 teaspoon salt, pepper and oregano.

In a large non-stick pan set over med-high heat, heat 1/2 tablespoon of the oil.

Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.

Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 teaspoon salt and black pepper.

Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.

Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon salt and cook 2 minutes.

Add the chicken back to the skillet along with the mozzarella and serve right away.