Chicken Caprese with Pesto Zucchini Noodles

gluten freemeat & poultry
Chicken Caprese with Pesto Zucchini Noodles

Is there any better combination than a caprese salad and pesto? The true summer dish, this Chicken Caprese with Pesto Zucchini Noodles is the perfect dish to make on a warm summer day, served (preferably) al fresco! 

Chicken Caprese with Pesto Zucchini Noodles

All summer long, my grandfather would serve caprese salads whenever we went over to their house. Pillowy mozzarella, fresh tomatoes and basil from their home garden, and a drizzle of balsamic and freshly cracked pepper and salt was the simple formula.

Chicken Caprese with Pesto Zucchini Noodles

Then, there was always pesto served – pesto pasta or just some pesto served as a dip with bread or vegetables. Between the caprese and pesto, summer was complete, and I have such fond memories of going to my grandparents’ home and enjoying these classics.

I’ve taken the caprese pesto combo and made it into a full meal, as a Chicken Caprese with Pesto Zucchini Noodles, a warm chicken dish with melted gooey mozzarella cheese, a tangy balsamic drizzle, and crunchy pesto zoodles on the side.

Chicken Caprese with Pesto Zucchini Noodles

Bonus points: serve this was some warmed Italian bread and sop up the extra pesto sauce and juices from the tomatoes.

If you want other variations of this meal, try these recipes:

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Nutritional Information & Recipe

Serves 4

Chicken Caprese with Pesto Zucchini Noodles

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe

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

Instructions

  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. Pat the chicken dry and season the chicken with salt, pepper, and Italian seasoning.
  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. 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. 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.
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Chicken Caprese with Pesto Zucchini Noodles

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Leave a Comment

2 comments

Jao says:
Hi, this looks really good, but there are 2 different calorie amounts stated for the recipe; 420 in the long box and 671 noted just under that. Can you clarify the correct calories please :)
Carly Glazer says:
Hi Jao! The calories in the long nutritional box are the correct ones!

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