Caprese Chicken with Zucchini and Tomatoes Skillet
Caprese Chicken Zucchini Skillet with chicken breast and diced zucchini cooked in fresh tomato sauce, topped with melted fresh mozzarella cheese and garnished with basil.
Servings: 6 servings
Calories: 377kcal
Ingredients
- 1.5 pounds boneless & skinless chicken breasts cut into 1" cubes
- 2 pounds zucchini cut in to 1" cubes
- 9 ounces fresh mozzarella cheese thinly sliced
- 7 garlic cloves minced
- 1.5 pounds tomatoes sliced
- 6 ounces can tomato paste low sodium
- 2 tablespoons oil divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt divided
- Ground black pepper to taste
- Handful fresh basil thinly sliced
Instructions
- Preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add chicken, 1/4 teaspoon salt and some pepper. Cook for 5 minutes, stirring once.
- Move chicken to the side of the skillet and keep empty part over the burner. Add 1 tablespoon of oil, garlic and saute for 30 seconds, stirring frequently.
- Add tomatoes, tomato paste, balsamic vinegar, oregano, 1/4 teaspoon salt and a handful of basil. Cook this "tomato pile" for about 5 minutes, stirring occasionally.
- Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.
- Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.
- Sprinkle more basil and ground black pepper on top. Serve hot, on its own or with spaghetti, Instant Pot brown rice or Instant Pot quinoa.
Video
Notes
- Store: Refrigerate covered for up to 3 – 4 days. To reheat simmer on low heat in a skillet for 5 minutes covered.
- To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as zucchini will release water.
Nutrition
Serving: 2cups | Calories: 377kcal | Carbohydrates: 17g | Protein: 37g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 574mg | Fiber: 5g | Sugar: 11g