This recipe is versatile and can easily be made vegetarian or vegan.
Chicken Caprese Zoodles
Ingredients (Serves 4):
4 Medium Sized Zucchini, spiralized
1 White onion, sliced or diced
2 Cups frozen or fresh corn
4 Cloves garlic, minced
1 Pint cherry/grape tomatoes
1 lb Cooked, Cubed Chicken (I had leftover grilled chicken)
4 oz Fresh Mozzarella Cheese
1 Tbl Olive Oil
Balsamic Vinegar/Balsamic Glaze
Optional: Chicken Stock
Note: You can either make this in bulk or do as I did and meal prep this for 4 nights. I kept my zoodles and basil separate from the other ingredients in the fridge due to the order of cooking.
Heat a pan to medium high heat and add the olive oil, onion, garlic, corn, cooked chicken, and tomatoes (if you are using raw chicken, cook that in the pan all the way through and then add your vegetables). Cook for about 8 minutes and add a splash of chicken stock, water, or milk (if cooking in a big batch, add 1/2 cup). Turn the temperature down to medium low heat and let that simmer for about 4 more minutes. If your tomatoes don't burst naturally, feel free to puncture them with whatever cooking utensil you are using.
Add the zucchini noodles and fresh basil. Stir everything together and cook until the noodles are at your desired consistency. I cook them for about 5 minutes so they get somewhere between raw and mushy. Add a pinch of salt and pepper to taste at the end. You can add any other spices you see fit. Remove from heat and eat!
When you are ready to serve, top each bowl with some balsamic glaze (sold at all grocery stores in the oil and vinegar aisle) or balsamic vinegar if you don't have any. Add 1 oz per bowl of fresh mozzarella.