I gave myself a solid 2 weeks to continue with the Pregnancy diet (read - eat EVERYTHING in sight) but I am starting to FEEL sick of the indulging… still hungryAF - but craving healthier options! After a quick chat with the chef (aka Mr.Parker) - this meal plan approved deliciousness was born!
Bruschetta Chicken & Zoodles
INGREDIENTS
For the grilled chicken, you’ll need:
Extra Virgin Olive Oil
Balsamic Vinegar
Sea Salt
Black Pepper
Garlic Cloves
Fresh Basil
Chicken Breasts
For the bruschetta, you’ll need:
Roma Tomatoes
Red Onion
Garlic Cloves
Fresh Basil
Extra Virgin Olive Oil
Balsamic Vinegar
Sea Salt
Black Pepper
Grated Parmesan Cheese (optional – omit to make this recipe dairy-free and whole30 approved!)
For the zoodles, you’ll need:
Extra Virgin Olive Oil
Zucchinis
Tip: If you have time in the morning, toss the chicken in the marinade. (Don’t worry, it takes less than 5!) In the evening, toss the chicken on the grill and mix up the bruschetta. Spiralize some zucchini and BOOM - grilled chicken zoodle bowls await you!
DIRECTIONS
In a large bowl (or plastic ziplock bag) combine olive oil, balsamic vinegar, salt and pepper. Add crushed garlic cloves and fresh chopped basil. Add two chicken breasts to the marinade. The chicken breasts should be approximately 1/2 lb each.
Tip: If the chicken breasts are closer to 1 lb each, slice one chicken breast through the middle and add both pieces to the marinade.
Place the marinating chicken in the FRIDGE. If using a large bowl to marinate the chicken, cover it with plastic wrap before placing it in the refrigerator. Marinate the chicken breasts for at least one hour, or up to 8 hours. While the chicken is marinating, prepare the tomato basil bruschetta.
In a medium bowl, combine diced roma tomatoes, red onion and minced garlic. Add fresh chopped basil, extra virgin olive oil, balsamic vinegar, sea salt, black pepper and grated parmesan cheese. Combine all of the ingredients together and refrigerate until ready to serve the zoodle bowls.
Tip: If you omit the parmesan cheese from the bruschetta, this recipe is dairy-free, whole30 compliant and paleo.
Once the chicken is finished marinating its time to grill the chicken for 10-12 minutes per side.
While the chicken is grilling, prepare the zoodles. Use a spiralizer to make the zucchini noodles at home or look for pre-made zucchini noodles in the produce section of the grocery store.
Add olive oil to a large skillet on the stove over medium heat. Add the zucchini noodles and sauté for 3-5 minutes. Remove the zucchini noodles from the skillet and divide between two bowls.
Once the chicken is grilled, slice it up and place on top of the zucchini noodles. Spoon the bruschetta on top of the chicken and zoodles and ENJOY!!
If you make this let us know because it will def be a weekly staple in our house!
And if you’re looking for a full meal plan that will help you improve your relationship with food WHILE eating AMAZINGLY delicious meals like this one holler at your girl! I want into A Summer of Streaming & Superfoods or email me BYouFitInfo@gmail.com.