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 only, raw

  8 oz 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

  Part skim milk

  2 oz or 57g

Directions

1. Cut the zucchini into noodles using a spiralizer or peeler.
2. Season the chicken with 1/2 teaspoon salt, pepper, and oregano. Heat 1/2 tablespoon of oil in a large non-stick pan over medium-high heat. 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, about 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, cover, and simmer until the tomatoes soften, about 15 minutes.
4. Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon remaining salt, and cook for 2 minutes. Add the chicken back to the skillet along with the mozzarella and serve immediately.