Caprese Chicken with Zucchini and Tomatoes Skillet

 Caprese Chicken Zucchini Skillet Recipe cooked in fresh tomato sauce, with melted fresh mozzarella cheese on top and garnished with basil

INGREDIENTS:

• 1.5 lbs boneless & skinless chicken breasts cut into 1″ cubes
• 2 lbs zucchini cut in to 1″ cubes
• 9 oz fresh mozzarella cheese thinly sliced
• 7 garlic cloves minced
• 1.5 lb tomatoes sliced
• 6 oz can tomato paste low sodium
• 2 tbsp oil divided
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp salt divided
• Ground black pepper to taste
• Handful fresh basil thinly sliced

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.
5. Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.
6. Sprinkle more basil and ground black pepper on top. Serve hot, on its own or with spaghetti, Instant Pot brown rice or Instant Pot quinoa.