Bruschetta Grilled Chicken Zoodle Bowls

Ingredients

Grilled Chicken Zoodle Bowls

• 3 tbsp extra virgin olive oil divided
• 2 tbsp balsamic vinegar
• � tsp sea salt
• � tsp black pepper
• 3 cloves garlic crushed
• 2 tbsp fresh basil chopped
• 2 chicken breasts 1/2 lb each
• 2 large zucchinis spiralized into app. 4 cups zoodles

Tomato Basil Bruschetta

• 3 roma tomatoes chopped
• � cup red onion chopped
• 2 cloves garlic minced
• 1 tbsp fresh basil chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• � tsp sea salt
• � tsp black pepper
• 2 tbsp grated parmesan cheese

Instructions

Tomato Basil Bruschetta

1. Combine all of the tomato basil bruschetta ingredients in a medium bowl.
2. Place in the refrigerator until ready to serve the bowls.

Grilled Chicken Zoodle Bowls

1. Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
2. Add to a large plastic bag with the chicken and marinate for up to 8 hours, I would recommend at least an hour.
3. Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
4. While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
5. Divide the zucchini noodles between two bowls.
6. Once the chicken is grilled, slice it up and place on top of the zoodles.
7. Spoon the bruschetta over the chicken and zoodles.

Recipe Notes

• Omit the parmesan cheese in the bruschetta to make this recipe dairy-free, whole30 approved and paleo.
• These zoodle bowls will stay good in the refrigerator for 3-5 days. They're great for meal prepping and can be eaten hot or cold.

This article and recipe adapted from this site