It’s the perfect time of year for this caprese chicken zucchini noodles. It’s the time of year where your garden it usually overflowing with more zucchini than you know what to do with. Once you try this dish, you’ll be wishing you had more!

I love a good caprese salad. I love the flavor of fresh mozzarella, basil, and balsamic glaze. It’s one of my all-time favorite appetizers so I thought, why not make it into a full meal?

Zucchini noodles make the perfect pasta dish.

I’m not a huge pasta fan. Pasta is so good while you’re eating it but it’s so dense, I hate how I feel after eating it. The calories and carbs can add up real quick too. I love the combination of rice noodles and zucchini noodles. The taste it great, it’s much lower in calories and carbs, and it’s a great way to sneak in some extra veggies! It’s so flavorful and filling without all the heaviness!

Here’s what’s in it:

Zucchini noodles– This is both mine and my hubby’s favorite way to eat zucchini. They are so good as noodles!
Brown rice noodles– Any noodles will work here but I love brown rice noodles.
Tomatoes– I’ve used all different kinds of tomatoes here and they are all good or if you’re a tomato hater like my hubby- leave them out altogether.
Fresh Mozzarella– Any mozzarella will work but I love the flavor of fresh!
Grilled chicken– You could also easily sub for tofu here if that’s your thing. Salmon or any other type of meat would also be great here.
Balsamic glaze– Are you a glazer? I love adding balsamic glaze to a lot of me food but my hubby is much more simple and rather it plain. Both are good but the glaze just adds that extra touch of goodness!

Let’s get to the recipe!

Caprese Chicken Zucchini Noodles

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Prep Time 20

Servings 2

Ingredients

8 oz chicken breast
3 zucchini 3 medium or 2 large
2 oz fresh mozzerella
2 oz brown rice noodles
1/4 cup sliced cherry tomatoes or tomato of preference
2 tbsp olive oil extra virgin
1/2 tbsp grassfed butter
garlic salt, oregano, basil, balsamic glaze to taste.

Instructions

Add 1 tbsp olive oil to a hot skillet and add chicken breast. Start a pot of boiling water for rice noodles.
Coat chicken with your desired amount of garlic pepper seasoning.
Cook until chickent is thoroughly cooked, flipping halway through. About 5-7 minutes. At the same time, add rice noodles to boiling pot and boil until soft. About 6 minutes.
While the chicken and rice noodles are cooking, cut the zucchini into noodles with a julienne peeler or a spiralizer.
Cut the tomatoes and mozzerella into bite sized pieces.
When the chicken is done, place it on a plate to rest. The noodels should be done about the same time. Strain the noodles.
In the same skillet you cooked the chicken in, add 1 tbsp olive oil, the zucchini, and the tomatoes. Coat lightly with garlic salt.
Cook zuchini on medium heat no longer that 3-4 minutes stirring throughout. It's gets soggy if it's overcooked.
Stir 1/2 tbsp butter on rice noodles and split between two plates.
Add the zucchini and tomatoes to each plate.
Slice chicken into bite sized pieces and place on top of zuchini.
Top with mozzerella and sprinkle on desired amount of oregano and basil.
Drizzle with balsamic glaze if desired.

Let me know what you thought of this dish below. I would love to know how it turned out and any changes you made. I am always looking for feedback on my recipes.

If you enjoyed this meal, be sure to check out some of my others here or check my clean eating cookbook out here.

XO,

TrainerKelli