Chicken · entree · italian

Chicken Bruschetta Zoodles

Fresh, crispy vegetables. Sweet, ripe tomatoes. Grilled chicken.

Summer is finally here, y’all, and I’m loving it.

I’m sure in about 2 weeks I’ll be completely over the wicked Oklahoma heat, but for now—I’m soaking up the sunshine, what little of it I actually see.

I love summer produce. Everything from squash to cucumbers, tomatoes and peppers, lay it all on me. I see a lot of salads and tacos in my near future, and I’m not ashamed to admit it. One of the first real summery-dishes I’ve made is this bruschetta bowl. I grabbed the best Roma tomatoes I could find at the grocery store and went to work making this refreshing lunch.

My grill pan will see an exponential amount of more work in the coming days. I used it to grill up these balsamic-and-basil marinated chicken breasts that I topped the raw zoodles with. Drool worthy.

Speaking of zoodles, if you haven’t bought a spiralizer yet, you need to. I got mine for 15 bucks on Amazon a few years ago and have used it more times than I can count. It’s well worth the minimal investment.

It’s best to make the chicken and bruschetta the day before. I just whipped up the marinade and then let the chicken soak it all up overnight. The bruschetta mixture gets better by the day, too, so throw those ingredients together and refrigerate before you fire up the grill. You can use a normal grill, but I went for the grill pan on my stove because I’m the absolute worst at outdoor grilling.

I just ate the zoodles raw because I adore raw zucchini. If you have to cook them, a quick saute would work, or maybe steam them in the microwave. Raw is better, but cooked zoodles are good too.

Chicken Bruschetta Zoodles

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Grilled chicken with a tangy tomato and basil bruschetta with raw zucchini noodles.

Ingredients

  • 3 TBS. olive oil, divided
  • 3 TBS. balsamic vinegar
  • salt & pepper
  • 4 cloves garlic, minced
  • 1/2 cup chopped fresh basil
  • 3 large chicken breast
  • 3 Roma tomatoes, chopped
  • 1/2 a red onion, diced
  • 2 TBS. Parmesan cheese
  • 3 medium zucchini, spiralized

Directions

  1. In a resealable bag or container, mix together 1 tablespoon olive oil, 2 tablespoons vinegar, salt, pepper, 1/4 cup chopped basil, and 2 cloves of minced garlic. Add chicken and coat well. Refrigerate for at least 3 hours or overnight.
  2. Make the bruschetta: in a bowl, stir together tomatoes, 1 tablespoon olive oil, remaining balsamic vinegar, remaining garlic, basil and Parmesan cheese. Refrigerate until serving.
  3. Heat remaining oil in a large grill pan over medium high heat. Add chicken and grill for 8-9 minutes per side, until lightly charred and no longer pink in the middle. Slice and serve over zoodles with bruschetta.

Step-By-Step Instructions

In a resealable bag or container, mix together 1 tablespoon olive oil, 2 tablespoons vinegar, salt, pepper, 1/4 cup chopped basil, and 2 cloves of minced garlic. Add chicken and coat well. Refrigerate for at least 3 hours or overnight.

Make the bruschetta: in a bowl, stir together tomatoes, 1 tablespoon olive oil, remaining balsamic vinegar, remaining garlic, basil and Parmesan cheese. Refrigerate until serving.

Heat remaining oil in a large grill pan over medium high heat. Add chicken and grill for 8-9 minutes per side, until lightly charred and no longer pink in the middle. Slice and serve over zoodles with bruschetta.

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