Hold the noodles…zoodles are this summer’s new dinner essential! Not only for the added nutrients and adding another vegetable to the plate, zoodles are simple, quick, and just as filling! This light and refreshing recipe will have you full for the night, makes great leftovers and is easy to switch up the ingredients for a different dinner several nights in a row! Mix up the chicken with salmon, add pesto or a teriyaki sauce for a different taste! Give it a try and let us know what you think!
Bruschetta Grilled Chicken Noodle Bowls
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 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)
- 2 large zucchinis (spiralized into app. 4 cups zoodles)
Steps:
- Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil. Add to a large plastic bad with chicken and marinate for up to 8 hours.
- Prior to grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl. Place in refrigerator until you are ready to serve the bowls.
- Remove chicken from marinade and place on grill over medium-high heat for 10-12 minutes per side.
- While chicken is grilling, add the remaining olive oil to a large skillet. Add zucchini noodles and sauce for 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.
- Enjoy!
