This Week's Recipes
by Julie GilbertCheesy Italian Spaghetti Squash
Salmon with Edamame and Broccoli
Chicken and Zucchini Noodle Caprese Bake
Caprese Chicken and Zucchini Noodles
Rated 5.0 stars by 1 users
Category
Entree
Servings
2
Ingredients
- 1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
- ½ teaspoon 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
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp chopped fresh basil
- 1 large zucchini, spiralized
- 2 oz fresh mini mozzarella balls, cut in half
Directions
- Spiralize the zucchini using the thickest noodle blade your spiralizer has. Alternately, you can purchase already spiralized noodles.
- 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. Season with salt and black pepper to taste.
- 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.
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