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Chicken Bruschetta Zoodle Bowl

5 from 1 vote
Balsamic marinated grilled check with served over your garden fresh zucchini noodles and topped with the garden fresh bruschetta mix!
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Remove the chicken from the marinade and add it to the hot grill
  2. While the chicken is cooking, combine all of the bruschetta ingredients into a bowl. Store in the refrigerator.
  3. Then, spiralize your zucchini's. Since I'm normally cooking for one, I only prepare 1 at a time since they are simple.
  4. 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.
  5. Last step is to build your bowl. Add the zoodles, then top with the sliced chicken and top with the bruschetta mixture.