This recipe is for 1 serving, you’ll need to adjust for your family size
1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
Pink Himalayan salt
1/4 teaspoon dried oregano
1 tablespoon olive oil
3 garlic cloves, chopped
3/4 lb grape tomatoes, cut in half
Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh basil
1 large zucchini, spiralized with Blade D
2 oz fresh mini mozzarella balls, cut in half
Start by spriralizing the zucchini.
Season the chicken with 1/2 teaspoon salt, pepper and oregano. In a large non-stick pan set over med-high heat, heat 1/2 tablespoon of the oil. Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.
Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 teaspoon salt and black pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon salt and cook 2 minutes. Add the chicken back to the skillet along with the mozzarella and serve right away.
21 Day Fix container breakdown per serving: 1 red, 1.5 tsp, 1/2 blue, 2 1/4 green