Caprese Chicken & Zucchini

45 minutes


  • 1.5 lbs boneless & skinless chicken breasts cut into 1″ cubes
  • 3 large zucchini cut in to 1″ cubes
  • 8 oz fresh mozzarella cheese thinly sliced
  • 7 garlic cloves minced
  • 1.5 lb tomatoes sliced
  • 6 oz can tomato paste low sodium
  • 1 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



  • Preheat large deep skillet on medium heat and spray with cooking spray. Add chicken, 1/4 tsp salt and pepper. Cook for 5 minutes, stirring once.
  • 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.
  • 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.
  • Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.
  • Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.
  • 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.

Quick Tip

Though it may make recipe more liquid, you can use canned tomatoes in place of fresh!