Bruschetta Grilled Chicken Zoodle Bowls

YIELD 2 servings

ACTIVE TIME 20 min

TOTAL TIME 40 min

INGREDIENTS

• 3 tbsp olive oil (divided)

• 2 tbsp balsamic vinegar

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 3 cloves garlic (crushed)

• 2 tbsp fresh basil (chopped)

• 2 chicken breasts

• 2 cups tomato basil bruschetta

• 3 Roma tomatoes (chopped)

• 1/4 cup red onion (chopped)

• 2 cloves garlic (minced)

• 1 tbsp fresh basil (chopped)

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar

• 1/4 tsp salt

• 1/4 tsp black pepper

• 2 tbsp parmesan cheese (grated)

• 2 large zucchinis (spiralized into app. 4 cups zoodles)

INSTRUCTIONS

1. Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.

1. Add to a large plastic bag with the chicken and marinate for up to 8 hours, I would recommend at least an hour.

2. Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl.

3. Place in the refrigerator until ready to serve the bowls.

4. Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.

5. 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.

6. Divide the zucchini noodles between two bowls.

7. Once the chicken is grilled, slice it up and place on top of the zoodles.

8. Spoon the bruschetta over the chicken and zoodles.

NUTRITION

Calories 282

Total Fat 15g

Saturated Fat 5g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 92mg

Sodium 344mg

Potassium 672mg

Total Carbohydrates 10g

Dietary Fiber 3g

Sugars 5g

Protein 29g