Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.
  • 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.