Chicken and Zucchini Noodle Caprese
Sauteed bite-sized chicken breast and grape tomatoes cooked with spiralized zucchini, fresh mozzarella and basil an easy 30-minute meal!
When making zoodles (zucchini noodles) I prefer a thicker noodle because it has more of bite and I’m careful not to overcook them so they don’t get watery. Under two minutes is all they need, then I quickly remove them from the hot skillet or they will keep cooking.
The Inspiralizer is the best spiralizer out there in my opinion, all the blades are built-in so easy clean-up and it’s tough enough to cut through a butternut squash with ease. If you don’t own one, you may want to put this one on your holiday wish list!
Chicken and Zucchini Noodle Caprese
Sauteed bite-sized chicken breast and grape tomatoes cooked with spiralized zucchini, fresh mozzarella and basil an easy 30-minute meal!
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 crushed red 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
Directions:
- Start by spriralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.
- 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.
- 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.
- 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.
Nutrition Information
Yield: 2 servings, Serving Size: 2 cups
- Amount Per Serving:
- Freestyle Points: 7
- Points +: 9
- Calories: 342 calories
- Total Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 105mg
- Sodium: 808mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 2g
- Protein: 34g
21 Day Fix container breakdown per serving: 1 red, 1.5 tsp, 1/2 blue, 2 1/4 green conversion by Coach Brooke
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This looks so light and healthy (and totally delicious), I love it! 😀
This looks really good, I can't wait to try it. I have had the spiralizer since the beginning of the summer but have been intimidated by it. This recipe may help me get brave!! Not sure what mozzarella balls are though…
They sell them at Trader Joes, you can use a block of mozzarella and cut it instead.
It's fresh mozzerella in water/whey, sold in cottage-cheese size containers in the deli section of larger grocery stores. It comes in large- and small-sized balls. it's soft, fresh and delicious!
Hi Gina, when you give out the weight of chicken in the recipe, is that raw or cooked ?
Raw
This looks really good! I unfortunately don't own a spiralizer though! Is it possible to make this with some Angel hair pasta, or something similar? If so,would it be a huge increase in calories?
Yes this is great over angel hair pasta instead, yes the points would increase.
Raw
Amy, I have made zucchini "fettuccini" with a vegetable peeler. No need to have to buy a spiralizer.
love that it's lower Smartpoints than points+!
Me too!
What's the difference between points and smart points?
Vegetables and fruit are free on smart points, lean protein is lower now. Carbs increased slightly, sugar is very high in points.
This looks so good! Can't wait to try it!
This was so fresh, delish and easy! Will keep this in my rotation!
So happy you enjoyed!
This looks lovely! Healthy, light. I really want to try this one. I do not have spiralizer yet, but recipes like this makes me want to buy one straight away.
I use my spiralizer every week. I keep zucchini noodles in an open baggie (with a paper towel to absorb moisture) in the fridge so that they're ready whenever I want them in a recipe and I often use them as a base for many dishes. I'll microwave them until just heated – that's the secret so that they don't get limp.
Beth, how long do you microwave them, and on what power?
Full power but the length of time depends on the quantity. For a generous single serving (1/2 plate), 30 seconds. Only until zoodles are heated but not limp.
So deliciously looking – I'd like to try the recipe out. Unfortunately, the lack of specializer will prevent me from it! ((
You can buy it ready made in Tesco 🙂
You can also use a mandolin
What is the weight of the zucchini? My store doesn't stock large ones.
About 8 oz each
My husband won't eat zucchini. Could I use butternut squash noodles instead?
I too have an inspiralizer. Yellow squash is equally as good as it has a nutty flavor. Cucumbers work well. If you don't want long strands, just make a cut down the side of the vegetable and it will be in short pieces.
I just finished reading this. O.M.G! So good, so much flavor, and there's no guilt eating it!
what brand is the spiralizer? Thanks
I don't know what brand she used but I got a hand one on Amazon OXO brand for $14.99
Looks scrumptious!!
do you like this particular spiralizer better than the one you used to own… i know the old one was on amazon and i see now that this is a different one.. just trying to figure out which one i should buy… 🙂
Me too since I just bought the other one she was recommending about 2 hours ago!!
Would this be nice served cold?
Any suggestions on a side dish to serve with this?
Using the updated WW site and calculator I am getting 9 points for the smart points using the nutritional information given in the recipe. Can you confirm the totals on this recipe?
Hi there – I am also seeing 9 SmartPoints and just want to confirm 🙂
If you are only going off the nutritional information then it will calculate the veggies into the points. Veggies are zero, try putting the recipe into the recipe builder.
Oh, Thanks for sharing. It looks…yummy!
Hi! I'm looking to cook this for a next day lunch…if I was to reheat the next day, would I reheat the zucchini noodles?
Wow this was delicious….made it for dinner tonight, and my husband and I both loved it. Will definitely make again!
I just made this for the fam tonight… absolutely delicious! Definitely saving this 🙂
Made this tonight. It was absolutely fabulous. Seriously. Like eating junk food but healthy. A few modifications: we used cherry tomatoes cut in 5, extra basil, extra hot pepper flakes and pearl bocconcinni. It was seriously amazing. Out tomatoes weren't really whole anymore; more like a sauce, which I prefer. The portion was super generous. I would say it could feed 3 for sure, but we indulged with 2 portions. Definitely adding to my rotation. Thanks again Gina for your truly inspiring recipes.
Can zucchini be spiralized in advance? Or would it turn brown and soggy? I like to do a lot of prep ahead of time so cooking after work is quick!
I keep spiraled zucchini in the vegetable drawer of my fridge all the time. It will keep for several days. When I spiralize, I put them on paper towels on the counter for an hour or so to drain any excess liquid. Then, I place zoodles in a baggie with a dry paper towel and put in fridge without sealing the baggie. That will keep them from getting soggy. A little air is good for them.
Thank you! I'll try that tonight!
Another amazing recipe! Gina, I love your recipes and try new ones all the time. This one was amazing, and I finally got to use my new spiralizer I got for Christmas!
Hi Gina,
Thanks for this recipe; it's delicious! I'm finding, however, that when I use the nutritional information you provided the WW website calculates it as 9 smart points! Do you know why?
same here… 9 smart points not 7.
Just picked up a spiralizer for $25. Not a bad investment!
Are you having to put all the ingredient info into the WW app to get the points?? Or as a favorite is it just coming up. I just hate to keep putting all this stuff in!
This was amazing! I spiralized my zucchini and then put some garlic salt on them and placed on paper towels for about two hours. Before I cooked the tomatoes, I sauteed minced garlic (borrowed this idea from another of your zoodle recipes!). I also added a tablespoon of balsamic vinegar at the end. I used pre-cooked diced chicken (I had it in the freezer) and omitted the olive oil completely. You are a Godsend! First time I've ever been compelled to review a recipe — thank you!
I know this might be silly…but are you saying this makes 2, 2 cup servings? Also, when i put in the nutritional values to the WW site, it calculates it as being more points. When I put in the ingredients, the points correlate with what you have. Can you explain? Thank you!
When I saved the meal on the ww app it calculated to 9 smart points, any idea why? It was delicious by the way!
Because the calculator is not accurate, the only way to get the correct smart points is by using WW recipe builder as vegetables are 0, but if you use the calculator you will have more points.
Is this fine to reheat next day for left overs? (set the cheese aside obviously)
Received my Inspiralizer for my birthday last weekend, made this dish Wednesday, it was delicious! And, I reheated leftovers for lunch the next day at work. I have been Inspiralized!
I just made this last night. It was my first SkinnyTaste recipe and my first time having zoodles. We loved it! It is definitely going into the regular rotation. Thank you!!
Do you think I could use frozen tomatoes? I have a pint of grape tomatoes in my freezer and not sure how to use them! (Froze them because they would’ve gone bad before they got eaten).
I’ve never used frozen tomatoes, sorry! If you try them let me know how they are.
Just got done making and eating this fabulous meal. It was absolutely delicious! Wow!!
Making this now, am at the step of simmering fresh tomatoes and garlic on low for 15 min. Sadly I can already smell the burnt garlic. Not sure what went wrong, although fresh tomatoes at this time of year don’t really give off enough juice to actually simmer. Off to order take out.
Not sure what went wrong?
Omg!!! So sorry gina! Isn’t the garlic in the pan! My son (3) spilled garlic powder on the stove and I didn’t realize! Everything is good, please ignore my original reply
I am pescetarian, so I think I will try this using shrimp…..or maybe without. Are there any modifications I should use if I make it without meat?
I made this tonight and it was delicious!
This was delicious but when I typed the nutritional info into the weight watchers calculator it came out to 9 smartpoints instead of 7
You have to use WW recipe builder for accurate points since vegetables are 0 points but in the calculator they are not.
All I can say is WOW! This was my first zoodle recipe and first time using the Spiralizer. Against his own will, my hubby bought me the paderno Spiralizer from Amazon. He was so hesitant to eat anything with zoodles, but I’m so thankful I tried this recipe first. He went back for seconds and kept saying “this is legit”. Can’t wait to try more zoodle recipes. Thank you Gina!
Yay, so glad you liked it!!
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This was AMAZING! Even my picky boys loved it!
Made this tonight, delicious! Plus it was already entered into LoseIt!, so that was an added bonus. Thanks!
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This was so delicious! I didn’t do it for WW or pay attention to points. But I doubled the recipe and pretty much seasoned to taste. It was definitely delicious!
Is the amount of protein correct on this? 1/4 lb of chicken breast and 1 oz. of cheese per serving doesn’t seem like 34 grams of protein. Otherwise, this looks easy and yummy and the ingredients are all things I have on hand, so I’m definitely going to make this.
Hi probably stupid question but do you peel the zucchini?
you don’t need to peel zucchini for this. If you wanted to peel zucchini for something you can use a vegetable peeler that can be purchased in any store with a kitchen section. You could use a knife as well, but be careful not to cut yourself, and you usually waste more of the vegetable this way.
to clarify – youd on’t need to peel before spiralizing. if you are asking how to spiralize – get a spiralizer 🙂
Are you sure on the carb count? I only come up with 7 carbs not 15. Going to make this tonight either way…
Love this! Easy and delicious and so much flavor for not that many ingredients. Probably my favorite thing I’ve made with my spiralizer. So addicting. It’s hard not to eat the whole pan =)
This was amazing!!! Used herbs and tomatoes from my garden. Will make many more times. Thanks ????
Delicious but recommend patting tomatoes before
Cooking and adding balsamic..yum
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Why so much sodium, I’m supposed to have under 200mg?
This was the first recipe I made since getting my spiralizer. It was awesome, great flavor. Will make again.
I did decrease the salt. As with all spices, use according to taste and diet restrictions.
Thanks for sharing this one!
I made this for the Bachelorette season finale, and it was a HIT. It was so simple, and so delicious! There wasn’t any leftover 🙂
Great!
I’m getting ready to make this for lunch and I noticed you had the 21 day fix containers listed!! Thank you! Just started that program in Monday and chose this recipe to try because it would fit so nicely!
Delicious! Thank you!
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Made this last night for my husband and I as we had zuchinni to eat up. It was delicious and light. My husband not only had seconds, but he took the leftovers to work today.
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Made this tonight & my boyfriend & I absolutely LOVE it!! He’s the pickiest eater I’ve ever known & for him to love it to I must thank you!! Great recipe???? it will stay on rotation in my house. Thanks????
Thank you!
This was so amazing! My husband has a thing about tomatoes so I knew I couldn’t make it for dinner so I food prepped it for my lunch after the kids went to bed. I was a little nervous about eating it as a leftover, but it was fabulous reheated! I just kept the mozzarella out and did not add it in until after reheating for lunch. The zoodles even still had a ‘al dente’ crunch to them after reheating which I was afraid they wouldn’t. My friends at my lunch table at work were drooling. I followed everything in the recipe to a tee except I omitted Oregano (we were out) and used a full pound of chicken tenderloins since I am on a high card fitness plan right now. Thanks for another great recipe!! We’re trying your Korean grilled chicken tonight that I started marinating last night. Can’t wait~!
UPDATED COMMENT with Corrected spelling and grammer lol : This was so amazing! My husband has a thing about tomatoes so I knew I couldn’t make it for dinner so I food prepped it for my lunch Monday night after the kids went to bed. I was a little nervous about eating it as a leftover, but it was fabulous reheated! I just kept the mozzarella out andadded it in after reheating for lunch. The zoodles even still had an ‘al dente’ crunch to them after reheating which I was afraid they wouldn’t. My friends at my lunch table at work were drooling. I followed everything in the recipe except I omitted Oregano (we were out) and used a full pound of chicken tenderloins since I am on a high protein fitness plan right now. Thanks for another great recipe!! We’re trying your Korean grilled chicken tonight that I started marinating last night. Can’t wait~!
I also tried adding some basil pesto in! Delicious recipe- it’s become a friend favorite
I want to make this for lunch for work. Will this reheat well?
Yes, it should reheat just fine!
That is what I did, I just left the mozz out and added after reheating
Loved this recipe!! Easy, low carb, takes no time to make.
My Italian husband stated it “tastes like pizza without the crust” and boy is he picky. He wanted more but it was all gone 🙁
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Can this be reheated? Used as a prep meal for the week?
You can but it is best eaten right away.
Hi Gina! Are the totals for carbs and fat, etc. for the whole thing or for each serving??
Each serving.
I’m trying to figure out which spiralizer to purchase. Looks like you used to recommend the Paderno and now you recommend the Inspiralizer? Is that correct? Why? Ease of use, cleaning, storage?
Smaller, easier to clean and less parts but they are both great.
Hi Gina,
Do you think any type of sauce could work with this?
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That is one deliciously easy recipe. I feel like I am completely endulging when I make it!!!
Just got my Inspiralizer and this was the first recipe I attempted with it. SOOOO good! I used the wrong blade, so I got the flat, wide spirals, but it didn’t matter. They were still delicious. The tomatoes cook down a bit and the zucchini releases some juices to make a nice sauce all on it’s own with a bit of kick from the red pepper flakes and garlic (I might have used extra…). SO so good! Perfect, low carb meal for me to enjoy after a workout. And reheated well the next day for lunch. I skipped the mozzarella for the leftovers and opted to have a piece of buttered whole grain baguette with it and it was a very filling and satisfying lunch too. Thanks Gina! Love it!
That’s great Vanessa!
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This is one of my very favorite recipes. Always my go to dinner when I need something quick and easy. My husband loves this recipe ???? Thank you Gina for all the great healthy and delicious recipes!!
I want to make this for dinner tonight, but I am supposed to be keeping my sodium around 1500 for the day, so 800 for one meal is a bit high….that said, the brands I looked up in MFP, have about 85mg per serving, so I am not understanding how this comes out to 800mg per serving as there really isn’t any other processed stuff (I know chicken has some naturally).
Let me re-check this one.
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Tweaked this a bit and it was delish!
I seasoned. the chicken with “total seasoning” (aka Sazon Completa found in the Spanish food section) sauteed it in Wegmans basting oil and added sliced mushrooms when reintroducing the zucchini & chicken and added about a 1/2 cup+ of chicken stock to make more “sauce”. i sprinkled it with Parmesan cheese at the end.
If you can fine Wegmans basting oil and total seasoning you’ll end up using them for just about any dish with surprisingly happy results.
p.s. i used about a tablespoon of basil paste when sateeing the veggies instead of fresh. Very convenient to keep in the fridge when it’s out of season. Also, go light with salt if adding the Parmesan. It tend to be a bit salty on it’s own.
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Why is this 15 carb per serving? I see a comnnent about sugar, but it is not in the ingredient list.
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Hi Gina – Do you know how many WW points this recipe has on the new plan for 2018?
Had made this dish in past – it’s fab! I’m still struggling with the new WW Freestyle so am entering most recipes in using the “create” to make sure I’m logging in correct points. When I did with this one, it came up as 4 points? Did I do something wrong or is it just different using the new point system? Many thanks Gina ~ you rock these recipes!!!
Did you use the recipe builder?
I have made this so many times! It is so good. I even make it without the cheese most of the time and it still has so many great flavors it does not matter.
I made this tonight and it was delicious!! Can’t wait to make it again. Thank you for sharing the recipe.
Delicious! Our first use with a spiralizer ever. Unfortunately did not see the thicker blade until after zucchini was spiralizer but loved the dinner all the same. My husband actually wished there was more to eat. Will be making this again.