Bruschetta Grilled Chicken Zoodle Bowl

Bruschetta Grilled Chicken Zoodle Bowl
Photo & recipe credits: WhitneyBond.com

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 large zucchinis (spiralized into app. 4 cups zoodles)
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…and seriously, optional- I bet you won’t miss it!)
Instructions
  1. Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
  2. Add to a large plastic bag with the chicken and marinate for up to 8 hours, I would recommend at least an hour.
  3. Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl.
  4. Place in the refrigerator until ready to serve the bowls.
  5. Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
  6. 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.
  7. Divide the zucchini noodles between two bowls.
  8. Once the chicken is grilled, slice it up and place on top of the zoodles.
  9. Spoon the bruschetta over the chicken and zoodles.