recipe

Chicken Caprese Zoodles

Prep Time 40 min
Servings 4

Ingredients

  • ¼ cup olive oil, divided

  • 1 pound {Foster Farms Simply Raised boneless skinless chicken breast fillets}, cut into 1-inch pieces

  • ¾ teaspoon kosher salt

  • 1 tablespoon chopped fresh garlic

  • 1 pint cherry tomatoes, sliced into halves

  • 3 tablespoons golden balsamic vinegar*

  • ¾ pound zucchini, spiralized

  • ¼ cup chopped fresh basil

  • 4 oz fresh mozzarella, roughly chopped

  • Freshly ground black pepper, to taste


  • *If you don’t have golden balsamic, regular will work in it’s place.

Directions

  • 1. In a large pan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chicken, sprinkle with ¼ teaspoon salt, and sauté until browned on both sides and the internal temperature of thickest piece of chicken reaches 165°F, about 9-10 minutes. Always use a meat thermometer to determine the temperature. Remove chicken from the pan and set aside.

    2. To the same pan, heat an additional 1 tablespoon olive oil and then add the garlic. Sauté over medium low heat for 1 minute until lightly golden, stirring constantly.

    3. Turn the heat back to medium, add the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoon salt, and the zoodles, stirring to combine.

    4. Add the cooked chicken back to the pan and cook everything together on medium heat for 2-3 minutes, or until the zoodles are just tender, being careful not to overcook.

    5. Divide the mixture between 4 plates and serve warm, sprinkled with basil, mozzarella, and freshly ground pepper.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.

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