Grilled Bruschetta Chicken with Zucchini Noodles

5 from 5 votes
1 hour 5 minutes
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Grilled 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!

Photo of Bruschetta Chicken with Zucchini Noodles on white plate with lemons and wine in the background.

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.

What is bruschetta?

One of the most wonderful ways to enjoy a summer tomato bounty is bruschetta.  Bruschetta (pronounced broo-skeh-tah) 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.

Photo of Bruschetta Chicken with Zucchini Noodles on white plate garnished with fresh basil and zucchini noodles twirled on a fork.

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.

Photo of bruschetta in glass bowl being stirred with spoon.

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!
Photo of spiralized zucchini on wood cutting board.

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!

Close-up photo of Bruschetta Chicken with Zucchini Noodles on white plate on wooden background with cut lemon half in the background.

More great easy chicken recipes!

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Grilled Bruschetta Chicken with Zucchini Noodles

5 from 5 votes

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By: Carol | From A Chef’s Kitchen
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
Course Chicken and Turkey
Cuisine Italian
Servings 2
Calories 645 kcal

Ingredients
  

Chicken

  • 1/2 large lemon - juiced (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 tomatoes - about 1 pound, seeded and chopped
  • 2 cloves garlic - minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon 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

Serving: 1 | Calories: 645kcal | Carbohydrates: 20g | Protein: 29g | Fat: 52g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 745mg | Potassium: 1460mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2122IU | Vitamin C: 78mg | Calcium: 99mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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