Ingredients
½chicken breast,boneless, skinless, cut ½-inch cubes
¼tspdried oregano
1tbspolive oil
3clovesgarlic,chopped
¾lbgrape tomatoes,cut in half
pinchcrushed red pepper flakes
kosher salt and freshly ground black pepper,to taste
1tbspfresh basil,chopped
1large zucchini,spiralized
2ozfresh mini mozzarella balls,cut in half
Preparation
Start by spriralizing the zucchini.
Season the chicken with salt, pepper and oregano.
In a large non-stick pan set over med-high heat, heat ½ tablespoon of the oil.
Add the chicken and cook for about 6 minutes, stirring until browned and cooked through. Set aside.
Reduce heat to medium, add the remaining oil and garlic and cook for about 30 seconds until golden. Add the tomatoes, and crushed red pepper flakes, and season with salt and black pepper.
Reduce the heat to low. Simmer for 15 minutes, covered, until the tomatoes soften.
Increase heat to high, stir in the zucchini and basil, season with salt and cook for 2 minutes.
Add the chicken back to the skillet along with the mozzarella and serve right away.
