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) 2 cups tomato basil
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 parmesan cheese (grated)
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.
Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a
Place in the refrigerator until ready to serve the bowls.
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.
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