Sorry I have been MIA but I promise this recipe is a good one. Fresh, light and healthy, these Bruschetta Chicken Zoodle Bowls are perfect for any meal or can be easily done for meal prepping. This recipe is also gluten free & low carb. Bowls are my go twos when I am needing an easy dinner to whip up. For the guys in your life that don't want to me low carb you can serve this with angel hair pasta.
Ingredients
-Grill chicken
1/4 cup Extra Virgin Olive Oil
1/4 cup of Balsamic Vinegar
Sea Salt
Black Pepper
1 tbsp of Minced garlic
1 tbsp of Fresh Basil
1 pound of Chicken Breasts
-Bruschetta
3 Roma Tomatoes
small Red Onion
1 tbsp of minced garlic
1 tbsp of Fresh Basil
1 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
Sea Salt
Black Pepper
1/4 cup of Grated Parmesan Cheese (optional – omit to make this recipe dairy-free and whole30 approved!)
Zoodles
Frozen bag of veggie spirals Zucchini (this can be a fast alternative. I definitely like fresh zucchini noodles better. )
Extra Virgin Olive Oil
Zucchinis
Step by Step
1. In a large bowl or plastic ziplock bag, combine olive oil, balsamic vinegar, salt and pepper. Add crushed minced garlic and fresh chopped basil. Add two chicken breasts to the marinade. The chicken breasts should be approximately 1/2 lb each.
2. Place the marinating chicken in the refrigerator. Marinate the chicken breasts for at least one hour, or up to 8 hours. While the chicken is marinating, prepare the tomato basil bruschetta.
3. In a medium bowl, combine diced roma tomatoes, red onion and minced garlic. Add fresh chopped basil, extra virgin olive oil, balsamic vinegar, sea salt, black pepper and grated parmesan cheese. Combine all of the ingredients together and refrigerate until ready to serve the zoodle bowls.
4. Once the chicken is finished marinating, add it to an indoor grill, outdoor grill or grill pan. I cooked ours in a skillet on the stove. Cook the chicken for 10-12 minutes per side.(depending on how large the chicken breast are.)
5. While the chicken is grilling, prepare the zoodles. If you have the frozen bag follow the instructions on the back of the bag. If you are wanting to make fresh zucchini noodles get out your spirlizer. Add olive oil to a large skillet on the stove over medium heat. Add the zucchini noodles and sauté for 3-5 minutes. Remove the zucchini noodles from the skillet and divide between two bowls.
6. Once the chicken is grilled, slice it up and place on top of the zucchini noodles. Spoon the bruschetta on top of the chicken and zoodles, Enjoy!
Alittle something extra
I made a homemade lemon wine sauce to go over the top. You will need a large lemon, 1 cup of cooking wine, 1/2 stick of butter, 1/4 cup of heavy cream, 1 tsp minced garlic, salt, and pepper. Add butter, garlic, and lemon juice into a sauted pan. Get pan to medium heat until butter is melted. Then add in your cooking win and heavy cream. You will want to get it to a boil and then turn down. Add salt and pepper for taste.
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