We love this delicious easy high protein recipe because it cooks in 15 minutes. Perfect for your busy yet healthy bariatric lifestyle!
1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
1/4 teaspoon dried oregano
1 tablespoon olive oil
3 garlic cloves, chopped
3/4 lb grape tomatoes, cut in half
Pinch red crushed pepper flakes
Kosher Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh basil
1 large zucchini, spiralized with Blade D
2 oz fresh mini mozzarella balls, cut in half
*Start by spriralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.
*Season the chicken with 1/2 teaspoon salt, pepper and oregano. In a large non-stick pan set over med-high heat, heat 1/2 tablespoon of the oil. Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.
*Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 teaspoon salt and black pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
*Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon salt and cook 2 minutes. Add the chicken back to the skillet along with the mozzarella and serve right away.
Servings: 2, Size: 2 cups
Protein: 34 grams
Carb: 15 grams
Fat: 17 grams
When making zoodles (zucchini noodles) I prefer a thicker noodle because it has more of bite and I’m careful not to overcook them so they don’t get watery. Under two minutes is all they need, then I quickly remove them from the hot skillet or they will keep cooking.
The Inspiralizer is the best spiralizer out there in my opinion, all the blades are built-in so easy clean-up and it’s tough enough to cut through a butternut squash with ease. If you don’t own one, you may want to put this one on your holiday wish list!