These Bruschetta Grilled Chicken Zoodles are the best summer recipe to stay bloat free and feeling great. It's light and delicious, yet filling and satisfying.
Bruschetta Grilled Chicken Zoodle Bowls Photo Credit: Whitney Bond
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
  • 2 cups tomato basil bruschetta (ingredients below)
  Bruschetta Ingredients:
    • 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
  Instructions:
  • Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil in a large plastic bag. Swish it around and mix it all together, then add the chicken and marinate for up to 8 hours (at least for 1 hour). To make the tomato basil bruschetta, mix all ingredients in a bowl, and place it in the refrigerator until ready to serve. When ready to grill the chicken, remove the chicken from the marinade and 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 and add the zucchini noodles. Saute the zoodles for about 5 minutes. To serve, separate the zoodles equally on a plate or in a ziploc container for meal prepping. Top the zoodles with some sliced grilled chicken and a spoonful (or two) of the bruschetta. Enjoy!