Name: Bruschetta Chicken Zoodle Bowls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; ½ teaspoon sea salt; ½ teaspoon black pepper; 3 cloves garlic, crushed; 2 tablespoons fresh basil, chopped; 2 chicken breasts (½ pound each); 2 large zucchinis, spiralized into approximately 4 cups zoodles; 1 tablespoon extra virgin olive oil; 3 roma tomatoes, diced; ¼ cup red onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh basil, chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; ¼ teaspoon sea salt; ¼ teaspoon black pepper; 3 tablespoons extra virgin olive oil (divided); 2 tablespoons grated parmesan cheese

Description

Delicious Bruschetta Chicken Zoodle Bowls featuring marinated grilled chicken served over lightly sautéed zucchini noodles and topped with a fresh tomato basil bruschetta. This low-carb, flavorful dish is perfect for a light lunch or dinner.

Ingredients

Marinade and Chicken

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
½ teaspoon sea salt
½ teaspoon black pepper
3 cloves garlic, crushed
2 tablespoons fresh basil, chopped
2 chicken breasts (½ pound each)

Zucchini Noodles

2 large zucchinis, spiralized into approximately 4 cups zoodles
1 tablespoon extra virgin olive oil

Tomato Basil Bruschetta

3 roma tomatoes, diced
¼ cup red onion, diced
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons extra virgin olive oil (divided)
2 tablespoons grated parmesan cheese

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Instructions

Prepare Tomato Basil Bruschetta: In a medium bowl, combine diced roma tomatoes, red onion, minced garlic, chopped basil, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, ¼ teaspoon sea salt, and ¼ teaspoon black pepper. Stir well and refrigerate until ready to assemble the bowls.
Make Marinade and Marinate Chicken: In a small bowl, mix 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, ½ teaspoon sea salt, ½ teaspoon black pepper, crushed garlic cloves, and 2 tablespoons chopped basil. Pour marinade into a large plastic bag containing the chicken breasts. Seal and refrigerate for at least 1 hour, up to 8 hours, to allow flavors to develop.
Grill the Chicken: Preheat grill to medium heat. Remove chicken breasts from marinade and place on the grill. Cook for 10-12 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear.
Sauté Zucchini Noodles: While chicken is grilling, heat 1 tablespoon olive oil in a large skillet over medium heat. Add spiralized zucchini noodles and cook for 3-5 minutes until just tender but still crisp. Avoid overcooking to prevent sogginess.
Assemble the Bowls: Divide the sautéed zucchini noodles evenly between two bowls. Once grilled, slice the chicken breasts and arrange the slices on top of the zoodles. Spoon generous amounts of the tomato basil bruschetta over the chicken and noodles. Sprinkle each bowl with grated parmesan cheese before serving.

Notes

Marinating the chicken longer will enhance the flavor—up to 8 hours is ideal.
Use fresh herbs and ripe tomatoes for the best bruschetta taste.
Do not overcook the zucchini noodles to maintain a pleasant texture.
Can be served warm or at room temperature.
Feel free to substitute parmesan with vegan cheese for a dairy-free option.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilling
Cuisine: Italian