Back from vacation and trying to get back on the heathy eating train. I love a Caprese salad, it’s one of my favorite salads. I decided to recreate a fun spin on it with chicken and zucchini noodles. I used the pre cooked grilled chicken breasts from Whole Foods because sometimes I am not in the mood to deal with raw chicken. That being said I think this may be better with raw chicken or don’t cook the grilled chicken quite as long. I think I cooked mine a touch too long and the chicken was a little tough. It was still delicious though and if you don’t want to deal with raw chicken the grilled kind works great.
I piled on pesto, marinara and fresh mozzarella over the chicken and baked it so the flavors could mesh together. The kids loved it too, although I served theirs without the zucchini noodles. You could also sub over pasta if you don’t like zucchini noodles. It is such a great light and filling dinner! Enjoy!
C A P R E S E C H I C K E N Z U C C H I N I N O O D L E B O W L S
3 grilled or raw chicken breasts
Pesto (I used Trader Joe’s vegan kale pesto but any kind works)
1 ball fresh mozzarella
4-5 roma tomatoes diced
1/4 red onion diced
handful fresh basil chopped
zucchini noodles store bought or spiralize about 3 zucchini
In a baking dish layer the chicken breasts. Mine were large so I spilt them to make 6 breasts. Sprinkle with salt and pepper. Spread each breast with a layer of pesto. Cover with marinara and then top with the fresh mozzarella. Bake at 350 degrees about 20 minutes until cheese is melted. If cooking with raw chicken cook probably 30-35 minutes.
In a skillet add add olive oil and cook the zucchini noodles about 5 minutes until tender. I seasoned with salt and pepper.
In a bowl combine the chopped Roma tomatoes, red onion, and basil. Drizzle with olive oil and sprinkle with salt and pepper.
Layer the zucchini noodles in a bowl and top with chicken and tomato basil mixture. Add more marinara and parmesan cheese if you like!