Chicken Bruschetta with Zucchini Noodles

Prep Time 20 min
Cook Time 20 min
Total Time 40 mins
Serves 2

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

  1. INSTRUCTIONS
  2. CHICKEN
  3. 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.
  4. 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.
  5. BRUSCHETTA
  6. 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.
  7. ZUCCHINI NOODLES
  8. 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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