Bruschetta Grilled Chicken Zoodle Bowls // Whitney Bond

 

Ingredients

Grilled Chicken Zoodle Bowls

  • 3 tbsp extra virgin 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, 1/2 lb each
  • 2 large zucchinis, spiralized into app. 4 cups zoodles

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 sea salt
  • ¼ tsp black pepper
  • 2 tbsp grated parmesan cheese

Instructions

Tomato Basil Bruschetta

  • Combine all of the tomato basil bruschetta ingredients in a medium bowl.
  • Place in the refrigerator until ready to serve the bowls.

Grilled Chicken Zoodle Bowls

  • 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.
  • 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.

Video

Notes

  • Omit the parmesan cheese in the bruschetta to make this recipe dairy-free, whole30 approved and paleo.
  • These zoodle bowls will stay good in the refrigerator for 3-5 days. They’re great for meal prepping and can be eaten hot or cold.

Nutrition Facts

Serving 2gCalories 681kcal(34%)Carbohydrates 18g(6%)Protein 54g(108%)Fat 43g(66%)Saturated Fat 7g(35%)Cholesterol 149mg(50%)Sodium 1239mg(52%)Potassium 1633mg(47%)Fiber 3g(12%)Sugar 11g(12%)Vitamin A 1485mg(30%)Vitamin C 54.9mg(67%)Calcium 121mg(12%)Iron 2.1mg(12%)

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