Tuesday, August 6, 2019

Bruschetta Grilled Chicken Zoodle Bowl

Full fat? Full flavor? Look no further. This Bruschetta Grilled Chicken Zoodle Bowl Ketogenic diet recipe will keep your life low-carb and low-stress. Enjoy! Makes 2 bowls in just 40 minutes.


3 tablespoons olive oil (divided)
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 garlic cloves (crushed)
2 tablespoons fresh basil (chopped)
2 chicken breasts
3 roma tomatoes (chopped)
1/4 cup red onion (chopped)
2 garlic cloves (minced)
1 tablespoon fresh basil (chopped)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons parmesan cheese (grated)
2 large zucchini (spiralized into app. 4 cups zoodles)


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 1-8 hours. 

Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl. (ingredients from the roma tomatoes, down). 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. Yum Yum!

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