This one-pan, gluten-free dinner is flavor, veggie and protein packed with pesto and mozzarella cheese melted on a butterflied chicken breast.
Something I’m trying to make a bigger effort towards is spending more time with my mom friends. It’s fun to get together with other mamas and talk about everything from, of course, motherhood to marriage to health – to whatever!
The the other night, I went out with a mama friend and I had made this recipe for the blog and had leftovers I didn’t want to go to waste, so when Lu got home from work (before I went out for the night), I reheated it and gave it to him.
He kept calling it a chicken parm, haha, but it’s so much better than that (and no Parmesan cheese or breading!) Just a few simple ingredients and easy steps make this a winning recipe.
The zucchini noodles are cooked in the leftover chicken juice for a savory, juicy flavor and no need to add additional oil for cooking.
But really, the recipe is simple – thinly sliced chicken topped with pesto and mozzarella. The mozzarella melts on the stovetop (it’s one pan!) and right when it’s done melting, you top with chopped tomatoes and they literally melt into the cheese. The tomatoes cook in the gooey, cheesy mozarella – it’s just the best.
Served simply with zucchini noodles, this is definitely a farmer’s market friendly recipe!
Nutritional Information & Recipe