Chicken Caprese Zoodles

Caprese is such a good flavor combination, in my opinion. There's nothing better than juicy tomatoes, fresh, bright green basil, and silky mozzarella. I know it's typically a pasta dish; but I healthified it last week by serving it over zucchini noodles. The rest of the family hasn't jumped on the zucchini noodle boat yet, so everyone else had pasta. No matter what you decide to serve it over (although I highly recommend noodles), this juicy, melty, fresh dish will leave you begging for leftovers. And if you're lucky, you'll have some for lunch tomorrow! Give this one a try for an easy work night dinner your family (or just you!) will love.

gluten free (when using zoodles)

Ingredients:
1/2 lb boneless, skinless chicken breasts (chopped up into bite size pieces)
kosher salt
1/4 tsp dried oregano
1 tbsp olive oil
3 garlic cloves, minced
1 container grape tomatoes, cut in half
crushed red pepper flakes
kosher salt and fresh ground black pepper to taste
1 tbsp chopped fresh basil + more for garnish
1 large zucchini, spiraled with KitchenAid Mixer spiral tool
2 oz. fresh mini mozzarella balls, cut in half

Directions: Spiralize zucchini. Season chicken with salt, pepper, and oregano. Heat 1/2 tbsp olive oil on medium heat, add chicken and cook until browned and cooked through (approximately 8 minutes). Reduce heat to medium and add cherry tomatoes, crushed red pepper, salt, and pepper. Reduce heat to low, and simmer, covered, for about 15 minutes when tomatoes are softened. Crank the heat back up at the end, and stir in the noodles and garlic, along with basil. Add chicken back into pan, and then add mozzarella. Serve immediately and top with more fresh basil.
Recipe adapted from Skinnytaste