2 Servings 25 min Cook
1 Large Zucchini
1/2 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp, ground Oregano
1 Tbsp Olive Oil
1/2 Lb Chicken Breast
3 Clove Garlic
2 Cup cherry tomatoes Cherry Tomatoes
1/2 Tbsp Crushed Red Pepper Flakes
1/2 Tsp Salt
1/4 Tsp Pepper
1/2 Tbsp, chopped Basil
2 Oz Mozzarella Cheese
Start by cutting the zucchini into noodles by using a spiralizer or a peeler.
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 of the remaining 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 remaining salt and cook 2 minutes.
Add the chicken back to the skillet along with the mozzarella and serve right away.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2015/12/chicken-zucchini-noodle-caprese.
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