| 10 | 30 | 353 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 341 gm | Chicken breast, boneless, skinless (cut 1/2-inch cubes) |
| 1 tsp | Oregano, dried |
| 2 tbsp | Extra virgin olive oil |
| 6 clove(s) | Garlic (chopped) |
| 681 gm | Grape tomato (s) (cut in half) |
| 2 tsp | Red pepper flakes (crushed, add to taste) |
| 1 tsp | Salt and pepper (to taste - sea salt) |
| 2 tbsp | Basil, fresh (chopped fresh) |
| 4 large | Zucchini (spiralized with Blade D) |
| 114 gm | Mozzarella cheese (fresh mini; cut in half) |
1. Start by spriralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.
2. Season the chicken with salt, pepper and oregano. In a large non-stick pan set over med-high heat, heat 1/2 tablespoon of the oil.
3. 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.
4. 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.
5. Add the chicken back to the skillet along with the mozzarella and serve right away.
To make this recipe dairy free - omit the mozzarella cheese
Zucchini
is a great source of fiber which helps to promote healthy digestion!
Chicken
is a great source of lean protein which aids in muscle growth and repair!
| Meat | 0.9 |
| Milk Alternative | 0.6 |
| Vegetables | 7.2 |
