Name: Bruschetta Chicken with Zucchini Noodles
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Italian
Ingredients: CHICKEN; Juice of ½ large lemon (about 2 tablespoons); 3 cloves garlic, minced; 1/4 cup extra-virgin olive oil; 1 teaspoon dried Italian seasoning; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon crushed red pepper flakes; 2 boneless skinless chicken breast halves, pounded slightly; BRUSCHETTA; 2 large vine-ripened tomatoes (about 1 pound), seeded and chopped; 2 cloves garlic, minced; 1 tablespoon extra-virgin olive oil; 1 teaspoon good balsamic vinegar; salt and freshly ground black pepper, to taste; 6 large leaves fresh basil, thinly sliced; ZUCCHINI “NOODLES”; 2 tablespoons extra-virgin olive oil; 2 medium zucchini, spiralized; salt and freshly ground black pepper, to taste; Lemon wedges

Bruschetta Chicken with Zucchini Noodles is Italian-inspired, light, fresh, healthful and easy as summer itself. Perfect for low-carb, Paleo or gluten-free diets, too!

Is there anything better than a summer tomato? I could eat my weight in fresh tomatoes this time of year and love to find new and creative ways to use them.

One of the most wonderful ways to enjoy a summer tomato bounty is bruschetta. Bruschetta is the classic Italian starter typically made with fresh, diced tomatoes, basil, garlic and olive oil which is then spooned onto grilled bread. Although not traditionally used in bruschetta, I add a teaspoon or two of the best balsamic vinegar I have on hand.

Here, that flavorful classic bruschetta combination is served over grilled chicken breasts. The chicken is first marinated in a lively lemon, garlic and herb combination.

Tips for marinating chicken:

When marinating chicken (and other proteins), I like to do it in a zipper-top bag. The marinade surrounds the protein more evenly and cleanup is easier.
Then, remove the protein from the bag. If not using the marinade to baste during grilling, simply toss the bag and marinade away.
When buying chicken in bulk, trim the chicken, divide and freeze in zipper-top bags. When you want to marinate and grill chicken, your trimmed chicken is already in the bag ready to go!

Zucchini “noodles” or “zoodles” are perfect with Bruschetta Chicken.

Spiralizers are super-hot gadgets right now and this trend shows no sign of letting up. If you don’t have one or don’t want to add another gadget to your kitchen, use a vegetable peeler to create thin “noodles.” Or, simply slice the zucchini into planks then cut into thin noodle-like strands.

Zoodles cook very quickly. Perfect for when you don’t want to heat up your kitchen!

Helpful tools and equipment to make Bruschetta Chicken with Zucchini Noodles (Affiliate Links):

Yield: 2

Bruschetta Chicken with Zucchini Noodles

Bruschetta Chicken with Zucchini Noodles is Italian-inspired, light, fresh, healthful and easy as summer itself. Perfect for low-carb, Paleo or gluten-free diets, too!

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Ingredients

CHICKEN
Juice of ½ large lemon (about 2 tablespoons)
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
1 teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
2 boneless skinless chicken breast halves, pounded slightly
BRUSCHETTA
2 large vine-ripened tomatoes (about 1 pound), seeded and chopped
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 teaspoon good balsamic vinegar
salt and freshly ground black pepper, to taste
6 large leaves fresh basil, thinly sliced
ZUCCHINI “NOODLES”
2 tablespoons extra-virgin olive oil
2 medium zucchini, spiralized
salt and freshly ground black pepper, to taste
Lemon wedges

Instructions

CHICKEN: Combine first 7 ingredients in a 1-quart zipper-top bag. Add chicken, squeeze out excess air and marinate in the refrigerator for 1 hour.
Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken, top side down on the grill. Reduce heat to medium. Grill 6-7 minutes per side or until cooked through to 165 degrees.
BRUSCHETTA: Combine tomatoes, garlic, oil, balsamic vinegar and salt and black pepper to taste in a small bowl. Let stand while grilling chicken. Just before serving, stir in fresh basil. Serve atop chicken.
ZUCCHINI NOODLES: Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the zucchini and cook 2-3 minutes or until starting to soften. Season with salt and black pepper to taste. Serve with lemon wedges.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 682Total Fat: 34gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 146mgSodium: 1091mgCarbohydrates: 43gFiber: 8gSugar: 27gProtein: 54g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.