A close up of some food in a pan



1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
kosher salt
1/4 teaspoon dried oregano
1 tablespoon olive oil
3/4 lb grape tomatoes, cut in half
pinch crushed red pepper flakes
Kosher Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh basil
3 large zucchini, spiralized
2 oz fresh mini mozzarella balls, cut in half


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 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.


NUTRITION INFORMATION Yield: 2 servings, Serving Size: 2 cups

Amount Per Serving: Calories: 342 calories Total Fat: 17g Sodium: 650mg Carbohydrates: 14g Fiber: 4g Sugar: 2g Protein: 34g

  • This recipe has been modified to be low FODMAP from www.skinnytaste.com