Chicken Caprese with Pesto Zucchini Noodles

Nutrition Notes

Ingredients

• 4 tablespoons pesto sauce
• 4 medium zucchinis (Blade D, noodles trimmed)
• 4 skinless chicken cutlets
• salt and pepper
• Italian seasoning (to season)
• 2 tablespoon extra virgin olive oil
• 1 cup quartered cherry tomatoes
• 4 slices mozzarella cheese
• large basil chiffonade (to garnish)
• For the balsamic glaze:
• 1 cup balsamic vinegar
• 1 tablespoon honey

Preparation

1. 1

   Step 1

   Place the pesto sauce in the bottom of a large mixing bowl and add in the zucchini noodles. Toss well to combine and set aside.
2. 2

   Step 2

   Pat the chicken dry and season the chicken with salt, pepper, and Italian seasoning.
3. 3

   Step 3

   Heat the olive oil over medium-high heat and once oil is shimmering, add the chicken, and cook for 5 to 7 minutes, flip, and cook another 5-7 minutes or until thermometer reads 165 degrees (or slice through and if juices run clear and it’s no longer pink on the inside, it’s done.)
4. 4

   Step 4

   While chicken cooks, make the balsamic glaze. Place the balsamic vinegar and honey in a small pot over medium-high heat and bring to a boil. Once boiling, reduce heat to medium low and let simmer until reduced and thick, like a glaze, about 10 minutes.
5. 5

   Step 5

   Sprinkle the tomatoes over the skillet, making sure to top the chicken with about half of the tomatoes and letting the rest fall into the pan. Add a slice of mozzarella cheese on top of each chicken breast, cover the skillet, and let cook until cheese is melted, 2-3 minutes. Transfer the chicken to plates, drizzle with balsamic glaze, and top with basil. Serve alongside the pesto zoodles.

6. Bon appetit!