Bruschetta Chicken with Zucchini Noodles

Prep: 15

Cook: 15

Total Time: 30

Yield: 4 servings

Course: Entree

Cuisine: Italian

Calories: 282kcal

Author: Jessica Gavin

Skillet bruschetta chicken with spiralized parmesan zucchini noodles is a healthier version of classic Italian comfort food. Fresh and simple with a burst of flavor!

Ingredients

▢ 2 roma tomatoes, seeded and cut into ¼-inch dice
▢ 2 teaspoons garlic, minced
▢ 4 leaves basil, thinly sliced
▢ 2 tablespoons olive oil, plus 1 teaspoon
▢ 8 cups zucchini, cut into noodles, about 4 large
▢ 1 tablespoon parmesan cheese, grated
▢ 1 teaspoon minced parsley
▢ 1 pound boneless skinless chicken breasts, cut in half
▢ 4 ounces fresh mozzarella cheese, sliced into ¼-inch thick pieces

Special Equipment

Instructions

In a small bowl combine diced tomatoes, 1 teaspoon minced garlic, 1 teaspoon olive oil, sliced basil, salt, and pepper to taste. Set aside.
Cut each zucchini into noodles using a spiralizer or into ⅛-inch thick long strips.
Heat 1 tablespoon of olive oil in a large saute pan over medium heat.
Once the oil is hot, add 1 teaspoon garlic and saute for 30 seconds.
Add the zucchini noodles and saute for 5 minutes, until just tender.
Add in 1 tablespoon parmesan cheese, 1 teaspoon parsley and toss to combine.
Taste the noodles and season with salt and pepper as needed.
Turn off the heat and set aside, keeping warm until ready to serve.
Slice each chicken breast in half to create two thinner pieces. Season each side lightly with salt and pepper.
Heat 1 tablespoon of olive oil over medium-high heat.
Once hot, add the chicken to the pan and cook for 3 minutes. Reduce heat to medium and cook the other side for 3 minutes or until no longer pink in the center.
Reduce heat to low, top each piece with a slice of mozzarella and cover for 1 minute to allow the cheese to melt.
To serve, divide the noodles evenly among 4 bowls. Add chicken and top with bruschetta.

Nutrition

Recipe Link