Marinated flame broiled chicken is served over zucchini noodles and finished with new tomato bruschetta in this sound, gluten free formula for bruschetta chicken zoodle bowls!
Bowls in the sustenance world are the equal to Game Of Thrones in the TV world, SO HOT RIGHT NOW!
On the off chance that you google "Bowl Trend In Food" you'll discover many articles about how "Bowls Are The New Plates". Indeed, that is really the title of an article from The Wall Street Journal!
This is one nourishment pattern that I'm not disturbed about by any stretch of the imagination! You can pack a great deal of solid fixings into a bowl, while additionally adding a huge amount of flavor to make it excessively yummy!
Ingredients :
Grilled Chicken Zoodle Bowls
- 3 tbsp olive oil divided
- 2 tbsp balsamic vinegar
- ½ tsp sea salt
- ½ tsp black pepper
- 3 cloves garlic crushed
- 2 tbsp fresh basil chopped
- 2 chicken breasts
- 2 large zucchinis spiralized into app. 4 cups zoodles
- 3 roma tomatoes chopped
- ¼ cup red onion chopped
- 2 cloves garlic minced
- 1 tbsp fresh basil chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated parmesan cheese omit to make whole30 & paleo
Tomato Basil Bruschetta
- Combine all of the tomato basil bruschetta ingredients in a medium bowl.
- Place in the refrigerator until ready to serve the bowls.
- Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
- Add to a large plastic bag with the chicken and marinate for up to 8 hours, I would recommend at least an hour.
- Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
- 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.
- Divide the zucchini noodles between two bowls.
- Once the chicken is grilled, slice it up and place on top of the zoodles.
- Spoon the bruschetta over the chicken and zoodles.