12ozchicken breastsboneless and skinless chicken breasts, lightly pounded.
1tspgranulated garlic
2tspdried Italian seasoning
1/2tspkosher salt
1/2tspfresh ground black pepper
2tspolive oil
For the Zoodles
2zucchinispriralized (or 6 cups zoodles)
4ozmozzarella cheesefresh, diced.
Instructions
For the Relish
Whisk the oil, balsamic, and garlic together and season with salt and pepper to taste; toss with tomatoes. Add the torn basil just before serving.
For the Chicken
Combine the Italian seasoning, granulated garlic, salt and pepper, and rub on the chicken breasts.
Heat the olive oil in a non-stick skillet over medium-high heat, until the oil shimmers.
Cook the chicken for about 5 minutes on each side, until it reaches an internal temperature of 165° F.
After the chicken is cool enough to handle, slice it into one half inch wedges.
For the Zoodles
Add the zoodles, tomato relish, and diced mozzarella cheese to the same skillet, season with salt and pepper and cook over medium heat until just softened, about two minutes.
Stir in the torn basil leaves and serve the chicken with zoodles.
Notes
My Top Tips for How to Make Veggie Noodles
Trim the tips of the raw zucchini before turning into zoodles.
Leave the skin or, or peel it, depending on your preference.
Toss out the soft seeded core of the vegetable to avoid soft and mushy veggie noodles.