BRUSCHETTA GRILLED CHICKEN ZOODLE BOWLS
Fresh, light and healthy, these Zoodle chicken bruschettas are great for cooking. And great for those on a gluten-free or low-carb diet. Grilled balsamic marinated chicken served on zucchini noodles with fresh tomato bruschetta on top, for a seriously aromatic meal!
Grilled chicken in marinated balsamic sauce, served with zucchini noodles with fresh tomato bruschettas in this healthy recipe for a bowl of bruschetta chicken noodles!
number of servings: 2 people cooking time: 20 minutes cooking time: 20 minutes cooking time: 1 hour total time: 1 hour 40 minutes author: Whitney Bond course: main course cuisine: Italian
Ingredients
Fried Zoodle Chicken Bowls
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
½ teaspoon of sea salt
½ teaspoon black pepper
3 cloves, minced garlic
2 tablespoons fresh basil, chopped
2 chicken breasts, 1/2 pound each
2 large zucchini, spirally attached. 4 cups Zoodles
Bruschetta Tomato Basil
3 sliced rum tomatoes
¼ cup red onion, chopped
2 garlic cloves, minced
1 tablespoon chopped fresh basil
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
Sea salt
Sp tsp black pepper
2 tablespoons grated Parmesan cheese
Instructions
Bruschetta Tomato Basil
- Combine all the ingredients of tomato basil in a medium bowl.
- Place in the refrigerator until you are ready to serve the bowls.
Fried Zoodle Chicken Bowls
- Mix 2 tbsp. Spoons of olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
- Add to a large plastic bag with chicken and marinate for up to 8 hours, I would recommend at least an hour.
- Remove the chicken from the marinade and grill over medium heat for 10-12 minutes on each side.
- While the chicken is grilling, add the remaining 1 tablespoon of olive oil to a large pan, then add the noodles from the zucchini and fry for 3-5 minutes.
- Divide zucchini noodles between two bowls.
- After the chicken is grilled, chop it and place it on top of the noodles.
- Put the bruschetta on the chicken and noodles.
This article is adapted from this site.
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