A skillet spin on a caprese salad using sautéed zucchini noodles, fluffy quinoa, rotisserie chicken, tomatoes, and melted mozzarella.
Caprese Zucchini and Quinoa Skillet with Chicken
If you love caprese salads and chicken, you’ll love this skillet version! Skillet meals are easy cleanup, quick to make, and pack in so much flavor, texture, and nutrition.
First off, what is a caprese salad? A caprese salad is an Italian salad made of sliced fresh mozzarella, tomatoes, and basil, seasoned with salt and olive oil.
So obviously, I’m turning it into a family-friendly meal, still preserving that nostalgic flavor from my Italian grandparents’ table.
How to make this recipe without a spiralizer
You can use a mandolin or a knife to simply slice the zucchini into thin round slices.
How to serve this to a vegetarian
As someone who doesn’t eat chicken, I simply spoon out my portion and set it aside before adding in the kitchen. I’ll put it in a separate skillet, sprinkle with cheese, cover, and let melt. It’s a little extra time, but it’s not complicated and then you can eat with the family without making an entirely separate meal.
Additional recipe tips
- Drizzle with a balsamic glaze
- Add some extra red pepper flakes for a spicy kick
- Use roasted tofu instead of chicken OR omit the chicken entirely
- Make the dish heartier with farro instead of quinoa
- Top with toasted pine nuts for a little crunch and nutty flavor
Caprese Zucchini and Quinoa Skillet with Chicken
- 1 tablespoon extra virgin olive oil
- ½ cup cherry tomatoes
- 1 medium to large zucchini Blade A, noodles trimmed
- ½ 15oz can cannellini beans, drained and rinsed
- ¼ teaspoon garlic powder
- salt and pepper
- 1 cup shredded rotisserie chicken
- ¼ cup chicken broth
- 1.5 cups cooked quinoa
- 2/3 cup shredded mozzarella cheese
- to garnish: chopped basil
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Heat the olive oil in a 10” skillet over medium-high heat. Once oil is shimmering, add the tomatoes and let cook for 2-3 minutes. Add the zucchini, white beans, and season with garlic powder, salt and pepper. Cook for 5-7 minutes or until zucchini is al dente and tomatoes are about to burst. Add the chicken and broth and cook for 2-3 more minutes to heat the chicken through. Add in the quinoa and stir well to combine. Sprinkle with mozzarella cheese, cover, and let melt. Sprinkle with basil and serve.
