This is a new recipe my family recently tried and oh my goodness was it ever good! I was pleasantly surprised at how non-zucchini-y it tasted because I’m not a huge fan of zucchini. It tasted so fresh and crisp, we all agreed this was a recipe to save!
With only 330 calories and 32g of protein per serving, this is a perfect recipe for a lighter, but healthy and nutritious summer meal!
- 2 medium zucchini OR 1 mini zucchini per person
- 1 cup cherry/grape tomatoes, halved
- 4 boneless chicken breasts, cooked and diced
- 3 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 1 garlic clove, minced
- 1/4 tsp. pepper
- 1/2 package (60g) of Garlic & Herb Goat Cheese by Compliments
- 1 tsp. dried basil
Using a vegetable peeler, peel zucchini into long strips and place in a large bowl. Add tomatoes and chicken. (We chose to eat our chicken separate from the salad).
In a small bowl, whisk together oil, vinegar, garlic, pepper and basil. Toss with zucchini, tomatoes and chicken. Dish onto plates and garnish with cheese.
(We recently purchased a spirooli – a vegetable spiraler, and made this recipe again using the spirooli. The zucchini “noodles” were SO cool!)