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Bruschetta Chicken and Zoodles

Now that Spring is about to turn into to Summer down here in Georgia, it’s time to start thinking about all of the summer-y recipes. We have had some pretty spectacular days this past week (which always makes me want to be outside), but unfortunately the pollen count is pretty close to 3,000 and I don’t want to die. So, instead of grilling chicken on the grill for this amazing summer recipe, I opted to go indoors. This dish features a bruschetta topping over chicken and zoodles (grab a spiralizer if you don’t have one already!). Low carb and tasty and refreshing? Be still my beating heart!  Really, can we just eat bruschetta all summer and drink wine? Yes? I also added Jane’s Krazy Mixed Up Salt to this dish, because it really is one of my favorite things to use in the kitchen. You can use it by itself as a marinade or salt while you are cooking, but it has a great blend of spices and I highly recommend grabbing some at your local grocery store or here.

BRUSCHETTA BALSAMIC CHICKEN AND ZOODLES
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 
Course: Main Course
Cuisine: Italian
Servings: 4 people
Ingredients
INGREDIENTS
TOMATO BRUSCHETTA TOPPING
  • 3 Roma tomatoes
  • 1/2 sweet onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons parmesan cheese grated
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
CHICKEN AND ZOODLES
  • 4 boneless skinless chicken breasts
  • 4 large zucchini
  • 2 cloves garlic minced
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon olive oil + 1 1/2 teaspoons separated
  • 1 teaspoon Jane's Krazy Mixed Up Salt
Instructions
INSTRUCTIONS
  1. Combine all bruschetta ingredients in a medium bowl, cover, and refrigerate.
  2. Combine 1/2 teaspoon olive oil, balsamic vinegar, Jane's Krazy Mixed Up Salt, and garlic, and pour over chicken breasts in a gallon size freezer bag to marinate. Marinate for at least 30 minutes, but 1 hour is preferred.
  3. Spiralize all 4 zucchini into zoodles into a large bowl. Set aside.
  4. Heat 1 tablespoon olive oil over medium heat in a large skillet and add chicken breasts. Cook for 3 minutes on one side and turn. Continue to turn until cook all of the way through and evenly browned on each side (about 15 minutes, or longer if you have thicker breasts). Place on a plate, cover, and set aside.
  5. Using either the same skillet (cleaned) or a new large skillet, heat 1 teaspoon of olive oil over medium high heat. Dump zoodles into the skillet and toss occassionally. Cook until al dente, then separate into 4 bowls. Top with chicken breast and bruschetta topping. *Drizzle balsamic glaze and grate more parmesan over your Bruschetta Chicken. *Optional
Recipe Notes

Source: whitneybond.com

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