Chicken Bruschetta Zoodle Bowl
Balsamic marinated grilled check with served over your garden fresh zucchini noodles and topped with the garden fresh bruschetta mix!
Ingredients
Grilled Chicken Marinade:
- 1 lb chicken breast (or thighs)
- 4 tbsp Olive Oil I used lime infused olive oil
- 3 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves of crushed garlic
- 2 tbsp fresh chopped basil
Tomato Basil Bruschetta:
- 3 Roma tomatoes, chopped
- 1/4 cup red onion (remember, a little goes a long way)
- 2 cloves of garlic, minced
- 1 tbsp freshly basil, chopped
- 2 tbsp olive oil Again, you can use lemon or lime infused oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp grated parmesan cheese (omit if you are doing a Whole30
- 2 large zucchini's spiralized
Instructions
- Remove the chicken from the marinade and add it to the hot grill
- While the chicken is cooking, combine all of the bruschetta ingredients into a bowl. Store in the refrigerator.
- Then, spiralize your zucchini's. Since I'm normally cooking for one, I only prepare 1 at a time since they are simple.
- Once you pull the chicken off the grill and you are letting it rest, go ahead and add your zoodles to the hot skillet and saute for about 2-3 minutes, or until your preferred tenderness.
- Last step is to build your bowl. Add the zoodles, then top with the sliced chicken and top with the bruschetta mixture.