Italian-inspired Chicken Bruschetta with Zucchini Noodles is as light, fresh and easy as summer itself with fresh, vine-ripened tomatoes, sweet basil and zucchini. This dish is perfect for a wide range of diets including Paleo, gluten-free and low-carb.
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, the classic Italian starter typically made with fresh, diced tomatoes, basil, garlic and olive oil spooned onto grilled bread. Although not always used in bruschetta, I add a teaspoon or two of the best balsamic vinegar I have on hand.
If you’re on a low-carb diet, following Paleo principles or require a gluten-free diet, this dish is for you! If you just want light, fresh and healthful, this dish is for you, too! The flavorful classic bruschetta combination is served over chicken breasts that were marinated in a lively lemon, garlic and herb combination and then grilled.
When marinating proteins, I do it in a zipper-top bag. The marinade surrounds the protein more evenly and cleanup is easier. Simply remove the protein from the bag and toss the bag and marinade away.
Zucchini “noodles,” or “zoodles,” are perfect with the chicken. Spiralizers are super-hot gadgets right now and this trend shows no sign of letting up. If you don’t wish to add another gadget to your kitchen, use a vegetable peeler to create thin “noodles.” If you’re good with a knife, slice the zucchini into planks then cut into thin noodle-like strands.
Zoodles cook very quickly. Perfect when you don’t want to heat up your kitchen!
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Chicken Bruschetta with Zucchini Noodles
Ingredients
- INGREDIENTS
- CHICKEN
- Juice of 1/2 large lemon (about 2 tablespoons)
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 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
Directions
- 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 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.
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