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Diabetic Recipe: Chicken and Zucchini Noodle Caprese

Makes 2 servings


  • 8 oz. boneless skinless chicken breastcut into bite-sized cubes
  • 1 large zucchinispiralized
  • 2 oz. of fresh mini mozzarella ballscut in half
  • 12 oz. grape tomatoes, cut in half
  • 1 teaspoon of chopped fresh basil
  • 3 chopped garlic cloves
  • ¼ teaspoon of dried oregano
  • pinch of crushed red pepper flakes (if desired)
  • 1 tablespoon of olive oil
  • salt & pepper  


1. Season the chicken with ½ teaspoon salt, pepper and oregano.

2. In a large non-stick pan, add ½ teaspoon of olive oil over med-high heat.

3. Add the chicken and cook until browned and cooked through. Then set the chicken aside on a plate or paper towel.

4. Reduce heat to medium, add the remaining oil and garlic and cook until golden (about 30 seconds). Add the tomatoes, red pepper flakes and ¼ teaspoon salt & pepper.

5. Reduce the heat to low. Simmer while covered for about 15 minutes, until the tomatoes soften.

6. Increase the heat to high, stir in the spiralized zucchini, basil, and another ¼ teaspoon of salt. Cook for two minutes.

7. Add the chicken to the skillet along with the mozzarella and serve!

Nutrition per Serving (2 cups)

Calories: 342
Protein: 34 g
Fat: 17 g
Carbohydrate: 14 g

Recipe adapted from, Sugar-Free Mom and Rise

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.