Servings: 4 meals
Calories: 386kcal
Ingredients
- 1 lb. Boneless Skinless Chicken Breast divided into four portions
- 4 Slices Fresh Mozzarella Cheese 1” thick
- 2 cups Zoodles raw or lightly sautéed
- 1 cup Balsamic Vinegar
- 1.5 cups Grape Tomatoes halved lengthwise
- ½ cup Packed Fresh Basil Leaves then cut into ribbons
- ¼ cup Coconut Sugar
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Roughly Chopped Garlic
- 2 tsp. Dried Oregano
- 1 tsp. Himalayan Pink Salt
- 1 tsp. Ground Black Pepper
Instructions
- Preheat oven to 400℉.
- Place a pot over medium/high heat, and add balsamic vinegar and coconut sugar. Let come to a simmer and reduce for ~ 20 minutes, or until thickened into a glaze — stir occasionally.
- Once the reduction is ready, place chicken in a baking dish and pour in reduction, tossing chicken until coated. Once coated, season chicken with salt, pepper, oregano and sprinkle chopped garlic and ½ cup of sliced tomatoes. Mix in your olive oil.
- Bake for 35-45 minutes or until chicken is cooked through (having reached an internal temperature of 165℉). Place a slice of mozzarella onto each portion of chicken and keep in oven until melted (~5 minutes).
- Once the chicken is ready, serve over zoodles and add basil and remaining tomatoes.
- Serve, store, and enjoy!
Nutrition
Calories: 386kcal | Carbohydrates: 29.8g | Protein: 41.4g | Fat: 13.1g | Fiber: 2.4g
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