Chicken and Zucchini Noodle Caprese

Chicken Zucchini Noodle Caprese – a 15-minute meal!

Sauteed bite-sized chicken breast and grape tomatoes cooked with spiralized zucchini, fresh mozzarella and basil –  an easy 15-minute meal!

When making zoodles (zucchini noodles) I prefer a thicker noodle because it
has more of bite and I’m careful not to overcook them so they don’t get watery. Under two minutes is all they need, then I quickly remove them
from the hot skillet or they will keep cooking.

The Inspiralizer is the best spiralizer out there in my opinion, all the blades are built-in so easy clean-up and it’s tough enough to cut through a butternut squash with ease. If you don’t own one, you may want to put this one on your holiday wish list!

Chicken Zucchini Noodle Caprese – a 15-minute meal!

Chicken Zucchini Noodle Caprese – a 15-minute meal!

Chicken Zucchini Noodle Caprese
Servings: 2 • Size: 2 cups • Points +: 9 • Smart Points: 7
Calories: 342 • Fat: 17 g • Saturated Fat: 5 g • Protein: 34 g • Carb: 15 g • Fiber: 4 g
Sugar: 2 g  • Sodium: 808 mg • Cholesterol: 105 mg


  • 1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
  • kosher salt
  • 1/4 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 3/4 lb grape tomatoes, cut in half
  • pinch red crushed pepper flakes
  • Kosher Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh basil
  • 1 large zucchini, spiralized with Blade D
  • 2 oz fresh mini mozzarella balls, cut in half


Start by spriralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.

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 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 salt and cook 2 minutes. Add the chicken back to the skillet along with the mozzarella and serve right away.

If the article suppose to have a video or a photo gallery and it does not appear on your screen, please Click Here

15 December 2015 | 6:56 pm – Source:


Leave a Reply

Your email address will not be published.