Caprese Chicken 'Pasta' Salad

Sunday, August 23, 2015

From our skinny table to yours...

How is it almost September?  This summer just FLEW by!  With that said, we aren't bringing you everything pumpkin yet!!  We are still enjoying our FAV summertime flavors, one of them being Caprese.  We LOVE all things Caprese.  See Caprese Omelette below ;)

Today we bring you our Caprese Chicken 'Pasta' Salad. 

Dinner in under 30 minutes?  Of course, we are busy mommies and don't have hours to spend in the kitchen with toddlers running around and an infant needing our attention :)

One of our FAV healthy swaps in the kitchen has always been using spaghetti squash instead of carb heavy pasta!  So today we are simply mixing grilled balsamic garlic chicken, garden tomato (we have a LOT), mozzarella cheese, fresh basil and fresh lemon juice into our squash and calling it a day!  Simple and packs a giant flavor punch!

We KNOW you will love this one!  & with Labor Day right around the corner, this one will surely WOW all your friends too :)

Nutrition facts per serving
Serves: 4
Calories: 415
Fat: 14.9 grams
Carbs: 18.3 grams
Fiber: 1.1 grams
Protein: 42.5 grams

1 pound chicken breast
1 large spaghetti squash
1/2 cup shredded mozzarella cheese
2 large tomatoes chopped
2 garlic cloves minced
2 lemons
handful fresh basil chopped
2 tbsp. olive oil
4 tbsp. balsamic vinegar
4 tbsp. balsamic glaze

Let's get cooking!
1.  Marinate chicken breast in 4 tbsp. balsamic vinegar and garlic for 15 minutes.
2.  Slice spaghetti squash in half lengthwise.  Scoop out seeds.  Add squash to microwave safe dish, flesh side up and add one inch water to dish.  Microwave for 15 minutes & then scrape out strands with fork.
3.  While squash is cooking, add olive oil to pan over medium heat.  Add chicken breast and cook for 3-4 minutes per side, or until white throughout.
4.  Chop chicken into bite size pieces.
5.  To assemble individual salad place 1/4 of chopped tomato, 2 tbsp. cheese and chicken (with juices from pan) over spaghetti squash.  Top with fresh basil, the juice from 1/2 a lemon & a drizzle of balsamic glaze - 1 tbsp. per serving.


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