Serving: 2, Preparation time: 45 minutes
- 3 boneless skinless chicken breasts, cubed
- 1 dozen campara tomatoes, quartered
- 3 zucchini, spiralized or julienned for noodles
- 1 tbsp minced garlic
- 1 tsp herbs de provence
- 1/4 cup fresh basil, chopped
- 3 tbsp extra virgin olive oil
- low fat mozzarella cheese, grated
This warm zoodle dish is reminiscent of a hearty Italian pasta.
Special tools: spiralizer or mandoline
Preheat oven to 350 degrees. Quarter the tomatoes and toss in a bowl with 1 tsp salt, 1/2 tsp pepper, and 1 tbsp EVOO. Spread the tomatoes onto foil lined baking sheet and roast for 30 minutes.
While tomatoes are in the oven, cube the chicken breasts and season with salt, pepper, and herbs de provence. Heat a pan with 2 tbsp of oil until it begins to shimmer; add 1 tbsp minced garlic and saute until fragrant. Put chicken in pan and salute for about 5 minutes or until no longer pink. Add zucchini noodles and roasted tomatoes. Toss until mixed. Let simmer until broth fills the pan. Transfer pan mixture to bowls and top with chopped basil and low-fat mozzarella cheese.
Note: This recipe makes 2 servings of a full lean and green meal on the OptaVia 5 & 1 Optimal Health Plan.