Get the Recipe: Low Carb Chicken and Zucchini Noodle Caprese

February 15, 2016

Get the Recipe: Low Carb Chicken and Zucchini Noodle Caprese

WHAT YOU NEED TO KNOW:

  • This is a fully balanced meal you can make in 15 minutes.
  • Zucchini noodles are a great alternative to pasta when you’re looking for something lighter and healthier.

We’ve all heard of noodles. The pieces of carb-rich heaven that serve as a vehicle for sauce and cheese. But have you heard of zoodles (Zucchini noodles)? The zucchini's subtle flavor makes zoodles a perfect substitute for pasta. Also, eating a plate of them gets you closer to satisfying your daily requirement for veggies.

Follow this chicken and zucchini noodle recipe and get your zoodle on!


Ingredients

  • 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

Instructions

  1. Start by spriralizing the zucchini. Then 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.
  2. 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.
  3. 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.

Macros*

Calories per serving: 171

Fat per serving: 8.5g

Saturated fat per serving: 2.5g

Carbs per serving: 7.5g

Protein per serving: 17g

Fiber per serving: 2g

Sugar per serving: 1g

Sodium per serving: 402mg




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