Bruschetta Grilled Chicken Zoodle Bowls

By holly

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 large zucchinis (spiralized into app. 4 cups zoodles)
• 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)

Details

Preparation time 20mins
Cooking time 40mins
Adapted from whitneybond.com

Preparation

Step 1

Marinated grilled chicken is served over zucchini noodles & topped with fresh tomato bruschetta in this healthy, gluten free chicken zoodle bowl recipe!

This is one food trend that I’m not upset about at all! You can pack a lot of healthy ingredients into a bowl, while also adding a ton of flavor to make it super yummy!

don’t worry, it will take less than 5 minutes!

) then in the evening, simply toss the chicken on the grill, mix up the bruschetta, spiralize some zucchini and a scrumptious grilled chicken zoodle bowl awaits you!

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.

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

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.

The olive oil, balsamic vinegar and tomato juice from the bruschetta act as a dressing on the zucchini noodles and the pieces of tomato add a burst of freshness and flavor to every bite!

Yes, I pack my boyfriends lunch, and yes, I cut his sandwiches in heart shapes

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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.

Once the chicken is grilled, slice it up and place on top of the zoodles.

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