Ingredients:

  • 4 Boneless, skinless chicken breasts (about 150g / 5 oz each)
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • ½ tsp Dried Oregano
  • ¼ tsp Garlic Powder
  • 4 tbsp Extra Virgin Olive Oil, divided
  • 4 large Zucchinis (Courgettes), ends trimmed
  • 1 pint Cherry or Grape Tomatoes, halved
  • 8 oz Fresh Mozzarella (Bocconcini or pearls preferred), drained and halved if large
  • ½ cup Fresh Basil Leaves, roughly torn or sliced thinly
  • 2 cloves Fresh Garlic, minced
  • 2 tbsp Balsamic Glaze (or store-bought reduction)
  • Pinch of Flaky Sea Salt (for finishing)

Instructions:

  1. Prepare the Zoodles and Caprese Components: Trim the ends off the zucchinis and pass them through a spiralizer, creating 'noodle' strands. Halve the tomatoes, drain and halve the mozzarella pearls, and chiffonade the basil. Set this mixture aside in a large bowl.
  2. Sear the Chicken: Pat the chicken breasts dry. Season both sides generously with salt, pepper, oregano, and garlic powder. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5–7 minutes per side, until deeply golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken, place it on a cutting board, cover loosely with foil, and let it rest for 5 minutes.
  3. Flash-Sauté the Zoodles: Add the remaining 1 tablespoon of olive oil (for cooking) to the same skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Toss the zucchini noodles into the pan. Sauté for only 1–2 minutes, until warmed through but still with a good bite (al dente). Immediately transfer the warm zoodles into the bowl with the tomatoes, mozzarella, and basil. Gently toss to combine.
  4. Assemble and Serve: Slice the rested chicken breasts crosswise into ½-inch thick strips. Drizzle the zoodle mixture with the finishing 2 tablespoons of olive oil and a final pinch of sea salt. Toss again. Divide the zoodle mixture among four plates, arrange the sliced chicken over the noodles, and drizzle each plate generously with balsamic glaze. Serve immediately.