Bruschetta Chicken with Zucchini Noodles

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 4 Basil, leaves
  • 2 tsp Garlic
  • 1 tsp Parsley
  • 2 Roma tomatoes
  • 8 cups Zucchini

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Mozzarella cheese, fresh
  • 1 tbsp Parmesan cheese, grated

Found on jessicagavin.com

Description

Directions

• In a small bowl combine diced tomatoes, one teaspoon minced garlic, one teaspoon olive oil, sliced basil, and salt and pepper to taste. Set aside.
• Cut each zucchini into noodles using a spiralizer or into 1/8-inch thick long strips.
• Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Once the oil is hot, add one teaspoon garlic and saute for 30 seconds. Add the zucchini noodles and saute for 5 minutes, until just tender. Add in 1 tablespoon parmesan cheese, one teaspoon parsley and toss to combine. Taste the noodles and season with salt and pepper as needed.
• Slice each chicken breast in half to create two thinner pieces. Season each side lightly with salt and pepper. Turn off heat and set aside, keeping warm until ready to serve.
• Heat one tablespoon of olive oil over medium-high heat. Once hot, add the chicken to the pan and cook for 3 minutes. Reduce heat to medium and cook the other side for 3 minutes or until no longer pink in the center. Reduce heat to low, top each piece of chicken with a slice of mozzarella cheese and cover for 1 minute to allow the cheese to melt.
• To serve divide the noodles evenly among 4 bowls. Add chicken and top with bruschetta. Enjoy!

Nutrition