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Chicken Caprese with Pesto Zucchini Noodles

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

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

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