Bruschetta Grilled Chicken Zoodle Bowls

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 3 tbsp Basil, fresh
  • 5 cloves Garlic
  • 1/4 cup Red onion
  • 3 Roma tomatoes
  • 2 Zucchinis, large

• Condiments

  • 3 tbsp Balsamic vinegar

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1/4 tsp Salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on 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)
• 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)

Directions

• 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.
• 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.

Nutrition