One-Pan Chicken Bruschetta Zoodles

By AzWench

Ingredients

• 1/4 cup olive oil, divided
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 8 small or 4 large zucchinis, spiralized
• 3/4 teaspoon kosher salt
• 4 garlic cloves, minced or finely grated
• 3 tablespoons golden balsamic vinegar*
• 1 pint cherry tomatoes
• 1/4 cup chopped basil
• Freshly ground pepper, to taste

Details

Adapted from realfoodwholelife.com

Preparation

Step 1

1. Heat 1 tablespoon olive oil over medium heat. Add the chicken, sprinkle with ¼ teaspoon salt, and saute until browned and cooked through, about 10 minutes. Remove from the pan and set aside.

2. To the same pan, heat an additional 1 tablespoon olive oil and the garlic. Saute over medium low heat for 1 minute until lightly golden, stirring frequently.

3. Turn the heat to medium and add the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoons salt, and the zoodles, stirring to combine.

4. Add the cooked chicken and cook everything together on medium heat for 1-2 minutes, or until the zoodles are just tender, being careful not to overcook.

5. Serve warm, sprinkled with basil and freshly ground pepper.

*If you don’t have golden balsamic, regular will work just fine.