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Export 10 ingredients for grocery delivery
Step 1
Preheat large deep skillet on medium heat and swirl 1 tbsp oil to coat. Add chicken, 1/4 tsp salt and pepper. Cook for 5 minutes, stirring once.
Step 2
Move chicken to the side of the skillet and keep empty part over the burner. Add 1 tbsp oil, garlic and saute for 30 seconds, stirring frequently.
Step 3
Add tomatoes, tomato paste, balsamic vinegar, oregano, 1/4 tsp salt and a handful of basil. Cook this "tomato pile" for about 5 minutes, stirring occasionally.
Step 4
Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.
Step 5
Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.
Step 6
Sprinkle more basil and ground black pepper on top. Serve hot, on its own or with spaghetti, brown rice or quinoa.
Step 7
Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.
Step 8
To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as zucchini will release water.
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