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Bruschetta Grilled Chicken Zoodle Bowls Recipe.............
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Bruschetta Grilled Chicken Zoodle Bowls Recipe

This Bruschetta Grilled Chicken Zoodle Bowl combines juicy grilled chicken with fresh tomato-basil bruschetta atop sautéed zucchini noodles. It's a low-carb, gluten-free dish that's both satisfying and refreshing, ideal for a quick, healthy dinner.
Prep Time20 minutes
Cook Time20 minutes
Course: Summer
Cuisine: American
Keyword: Bruschetta Grilled Chicken Zoodle Bowls Recipe
Servings: 1
Calories: 340kcal
Cost: $5.00

Ingredients

For the Chicken Marinade:

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 garlic clove, crushed
  • 1 tablespoon fresh basil, chopped
  • 1 boneless, skinless chicken breast

For the Bruschetta Topping:

  • 1 roma tomato, chopped
  • 2 tablespoons red onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon balsamic vinegar
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon grated parmesan cheese (optional)

For the Zoodles:

  • 1 medium zucchini, spiralized (about 2 cups)
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Notes

Cooking Steps

  1. Marinate the Chicken: In a bowl, whisk together olive oil, balsamic vinegar, sea salt, black pepper, crushed garlic, and chopped basil. Place the chicken breast in the marinade, ensuring it's well-coated. Cover and refrigerate for at least 1 hour.
  2. Prepare the Bruschetta Topping: In a separate bowl, combine chopped roma tomato, red onion, minced garlic, chopped basil, olive oil, balsamic vinegar, salt, and black pepper. Mix well and refrigerate until ready to use.
  3. Grill the Chicken: Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked. Let it rest for a few minutes before slicing.
  4. Sauté the Zoodles: In a skillet, heat olive oil over medium heat. Add the spiralized zucchini noodles, season with salt and pepper, and sauté for 3-5 minutes until tender but not mushy.
  5. Assemble the Bowl: Place the sautéed zoodles in a bowl, top with sliced grilled chicken, and spoon the bruschetta mixture over the top. Sprinkle with grated parmesan cheese if desired.