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!
For more easy chicken dinners, be sure to try my:
Chicken Scallopini with Roasted Vegetable Ratatouille
Chicken Scallopini with Roasted Vegetable Ratatouille is a twist on Italian Chicken Parmigiana and classic French Ratatouille!
Chicken Asparagus Divan
Chicken Asparagus Divan is a spring-inspired twist on a retro dinner party favorite! It's creamy, cheesy, luxurious and perfect for a spring special occasion!
Chicken in Rosa Sauce with Roasted Red Bell Pepper and Spinach
Chicken in Rosa Sauce with Roasted Red Bell Pepper and Spinach is perfect for your romantic Valentine's Day dinner at home! This simply delicious romantic Tuscan-inspired meal will have you asking for amoré!
Curry Braised Chicken Thighs
Spice up the night with your loved one with this Indian-inspired dinner for two! Serve with plenty of brown basmati rice to soak up this flavorful sauce.
Korean Braised Chicken Thighs
Korean Braised Chicken Thighs use the most flavorful and budget-friendly part of the chicken for a dish you'll crave again and again!
Helpful tools and equipment to make Bruschetta Chicken with Zucchini Noodles (Affiliate Links):
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!
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
2Serving Size
1Amount Per Serving Calories 682 Total Fat 34g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 25g Cholesterol 146mg Sodium 1091mg Carbohydrates 43g Fiber 8g Sugar 27g Protein 54g
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