Caprese Chicken Zucchini Noodles

Servings: 4

Ingredients

• 1 lb. boneless skinless chicken breast, cut 1 inch cubes
• ¼ teaspoon dried oregano
• 2 teaspoons olive oil
• 3 garlic cloves, chopped
• 1 pint grape tomatoes, cut in half
• A pinch of red crushed pepper flakes
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh basil
• 4 large zucchini, spiralized 
• 4 oz. fresh mini mozzarella balls, cut in half
• If sauce desired, use crushed tomatoes with basil ½ cup

Directions

• Start by spiralizing the zucchini using the thickest noodle blade your spiralizer has.
• Season the chicken with ½ teaspoon pepper and oregano. In a large non-stick pan set over med-high heat, heat 1 teaspoon 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 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 and cook until zucchini tender about 8 minutes. Add the chicken back to the skillet along with the mozzarella and serve.

Nutritional facts

• Servings: 4
• Size: 2 cups
• Calories: 230
• Fat: 10 g 
• Saturated Fat: 3 g 
• Protein: 34 g
• Carb: 15 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 80 mg