Chicken and Zucchini Noodle Caprese

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  ½ lb or 227g

• Garlic

  Raw

  3 clove or 9g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Crushed red pepper flakes

  ½ tbsp or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Mozzarella cheese

  Whole milk, low moisture

  2 oz or 57g

Directions

1. Start by cutting the zucchini into noodles by using a spiralizer or a peeler.
2. 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.
3. 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 of the remaining salt, and black pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
4. Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon remaining salt and cook 2 minutes. Add the chicken back to the skillet along with the mozzarella and serve right away.
5. Enjoy!
6. Recipe inspired by: http://www.skinnytaste.com/2015/12/chicken-zucchini-noodle-caprese.html

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