Best Bruschetta Grilled Chicken Zoodle Bowls Recipe
July 2, 2018
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Marinated grilled chicken is served over zucchini noodles & topped with fresh tomato bruschetta in this healthy, gluten free chicken zoodle bowl recipe!
Best Bruschetta Grilled Chicken Zoodle Bowls Recipe
Ingredients
3 tbsp olive oil (divided)
2 tbsp balsamic vinegar
½ tsp sea salt
½ tsp black pepper
3 cloves garlic (crushed)
2 tbsp fresh basil (chopped)
2 chicken breasts
2 large zucchinis (spiralized into app. 4 cups zoodles)
2 cups tomato basil bruschetta
3 Roma tomatoes (chopped)
¼ cup red onion (chopped)
2 cloves garlic (minced)
1 tbsp fresh basil (chopped)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
¼ tsp salt
¼ tsp black pepper
2 tbsp parmesan cheese (grated)
Instructions
- Combine all of the tomato basil bruschetta ingredients in a medium bowl.
- Place in the refrigerator until ready to serve the bowls.
- Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
- Add to a large plastic bag with the chicken and marinate for up to 8 hours, I would recommend at least an hour.
- Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
- While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
- Divide the zucchini noodles between two bowls.
- Once the chicken is grilled, slice it up and place on top of the zoodles.
- Spoon the bruschetta over the chicken and zoodles.
- Omit the parmesan cheese in the bruschetta to make this recipe dairy-free, whole30 approved and paleo.
- These zoodle bowls will stay good in the refrigerator for 3-5 days. They're great for meal prepping and can be eaten hot or cold.
Recipe by: whitneybond.com
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