Bruschetta Grilled Chicken Zoodle Bowls

By Peggie

Ingredients

• 3 tbsp olive oil (divided)
• 2 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 3 cloves garlic (crushed)
• 2 tbsp fresh basil (chopped)
• 2 chicken breasts
• 2 cups tomato basil bruschetta
• 3 Roma tomatoes (chopped)
• 1/4 cup red onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp fresh basil (chopped)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parmesan cheese (grated)
• 2 large zucchinis (spiralized into app. 4 cups zoodles)

Details

Servings 2

Preparation

Step 1

Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
Add to a large plastic bag with the chicken and marinate for up to 8 hours, I would recommend at least an hour.
Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl.
Place in the refrigerator until ready to serve the bowls.
Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 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.