Description
Secret to this tomato basil chicken is a combination of fresh and sun-dried tomatoes. It comes together in about 30 minutes and is served over tender crisp zucchini noodles. So healthy, so good, and SO flavorful!
Ingredients
Units
Scale
- 3 Tbsp. extra-virgin olive oil, divided
- 1/3 cup chopped sun-dried tomatoes in oil (drained first then chopped)
- 1 pound boneless, skinless, chicken thighs, cut into bite size pieces
- 1/4 tsp. red pepper flakes
- 1 pound plum tomatoes, chopped
- 1/3 cup chopped fresh basil
- 1 Tbsp. garlic, minced
- 2 pounds zucchini, spiralized using the larger blade
- kosher salt and fresh ground black pepper
- optional: Parmesan cheese, to serve
Instructions
- Heat a large non-stick skillet over medium-high heat. Add 2 Tablespoons of olive oil, sun-dried tomatoes, chicken, and red pepper flakes. Season with salt and pepper, to taste. Cook stirring occasionally, until chicken is no longer pink, about 5 minutes.
- Add plum tomatoes, basil, and garlic. Cook, stirring occasionally, for about 3-4 minutes or until the tomatoes have released some of its juices. Remove the pan from the skillet and keep warm.
- Heat a separate large non-stick skillet over medium-high heat. When hot, add remaining 1 Tablespoon of olive oil and zucchini noodles. Season with salt and pepper, to taste. Sauté for 3-4 minutes or until tender crisp, while constantly tossing with tongs.
- Remove immediately from the heat and serve with tomato basil chicken and fresh Parmesan cheese, if desired.
Nutrition
- Serving Size:
- Calories: 279
- Sugar: 3 g
- Sodium: 159.7 mg
- Fat: 17.1 g
- Carbohydrates: 8 g
- Protein: 24.7 g
- Cholesterol: 107.4 mg