chicken and zucchini

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal.

Caprese Chicken and Zucchini

1.5 lbs boneless & skinless chicken breasts

zucchini

mozzarella cheese (thinly sliced)

garlic

tomatoes

tomato paste (low sodium)

tbsp oil (divided)

tbsp balsamic vinegar

oregano

salt (divided)

black pepper (to taste)

basil (thinly sliced)

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.

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.

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.

Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.

Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.

Sprinkle more basil and ground black pepper on top. Serve hot, on its own or with spaghetti, brown rice or quinoa.

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

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.

https://www.youtube.com/watch?v=VBNo3lzJq1k

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal. ⬇️⬇️⬇️RECIPE LINK ⬇️⬇️⬇️

PRINT RECIPE https://ifoodreal.com/caprese-chicken-and-zucchini/

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Caprese Chicken and Zucchini | LOW CARB

Italian Chicken, Mushroom, and Zucchini Skillet is a super easy dinner recipe for busy school nights. It features pan seared chicken tenderloins, zucchini and sliced mushrooms in garlicky herbed tomato sauce. Such an easy Chicken Skillet Recipe!

Italian Chicken, Mushroom, and Zucchini Skillet

butter

olive oil, divided

lb. chicken breasts

garlic powder

yellow onion, diced

garlic,

mushrooms,

zucchini,

sundried tomatoes

Italian seasoning

balsamic vinegar

salt and pepper,

Optional Garnishes: Fresh Basil and Parsley, chopped

In a large sauté pan or cast iron...

In a large sauté pan or cast iron skillet, melt the butter and 1 tablespoon of olive oil over medium heat until it begins to bubble.

Pat the chicken dry on both sides. Season...

Pat the chicken dry on both sides. Season to taste with salt, pepper, and garlic powder.

Add the chicken and cook for 3 -...

Add the chicken and cook for 3 - 5 minutes, or until golden browned. Turn and cook the other side for an additional 3-5 minutes.

While cooking, brush some of the the olive...

While cooking, brush some of the the olive oil and butter from the pan on the side of the chicken facing up.

Remove chicken and set aside on a plate.

Continue cooking on medium heat and add the...

Continue cooking on medium heat and add the remaining 1 tablespoon of olive oil to the pan.  Add the onion and saute for 3 minutes.

Then, add the mushrooms, sprinkle with salt to...

Then, add the mushrooms, sprinkle with salt to taste, and continue to sauté for 5 minutes.

Add garlic, zucchini and sundried tomatoes and continue...

Add garlic, zucchini and sundried tomatoes and continue to sauté for 2 minutes.

Then, stir in the the diced tomatoes, Italian...

Then, stir in the the diced tomatoes, Italian seasoning, balsamic vinegar, and salt and pepper to taste.

Transfer the chicken back to the pan and...

Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken.

Cook, covered, over the stovetop or in the...

Cook, covered, over the stovetop or in the oven at 350 degrees F until the chicken is heated through and the sauce is bubbling.

Serve garnished with chopped fresh basil and parsley...

Serve garnished with chopped fresh basil and parsley if desired!

Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection!

Chicken Rollatini Stuffed with Zucchini and Mozzarella

olive oil

garlic (chopped)

+ 2 tbsp Romano cheese (or parmesan)

oz part skim shredded mozzarella

salt and pepper

chicken cutlets (3 oz each)

breadcrumbs

lemon (juice of)

salt and fresh pepper

olive oil non-stick spray

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with oil spray.

Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this with a salad, I suggest you have two.

Follow steps above 1 through 6.

Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.

Air Fryer Directions

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The most viewed chicken and zucchini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine