Grilled Bruschetta Chicken With Zoodles Food

BRUSCHETTA CHICKEN ZOODLE BOWLS

Steps:

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

GRILLED BRUSCHETTA CHICKEN WITH ZOODLES

Steps:

• Combine all ingredients for the marinade into a large ziploc bag (or bowl). Add the chicken, seal the bag and toss to thoroughly coat.Allow to marinade for at least 15 minutes.
• While the chicken is marinating, combine all of the ingredients for the bruschetta topping. Gently toss to combine. Spiralize the zucchini into zoodles.Set both aside.
• Place a large grill pan or cast iron skillet over medium-high heat. Once the pan is hot, add 1-2 tablespoons of olive oil and then add the chicken (discarding any leftover marinade).Grill/cook 3-4 minutes and flip to cook 3-4 minutes on the other side. Top with the mozzarella cheese, allowing time for it to melt.Cook chicken until the internal temperature of the thickest part reads 165 degrees F using a meat thermometer. Remove to a plate and cover with foil to keep warm.
• Place the same pan back over medium-high heat. Add the teaspoon of minced garlic and saute for 30 seconds. Add the zoodles and saute for 2-3 minutes, stirring a few times.
• Saute until the zoodles just begin to soften. Create a small space to return the chicken breasts to the pan to re-warm.
• Top each chicken breast with the bruschetta topping and remove from heat. Serve garnished with a drizzle of balsamic glaze, additional basil, a squeeze of lemon juice, and parmesan cheese.Top dishes off with any leftover bruschetta for extra flavor!

BRUSCHETTA GRILLED CHICKEN ZOODLE BOWL

Steps:

• 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. (ingredients from the roma tomatoes, down).
• 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.