BRUSCHETTA CHICKEN WITH ZUCCHINI NOODLESSkillet bruschetta chicken with spiralized parmesan zucchini noodles is a healthier version of classic Italian comfort food. Fresh and simple with a burst of flavor!
4 servings 15 minutes
2 roma tomatoes seeded and cut into 1/4-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)
1tablespoon grated parmesan cheese
1teaspoon minced parsley
1pound boneless skinless chicken breastscut in half
4ounces fresh mozzarella cheese sliced into 1/4-inch thick pieces
In a small bowl combine diced tomatoes, one teaspoon minced garlic, one teaspoon olive oil, sliced basil, and salt and pepper to taste. Set aside.
Cut each zucchini into noodles using a spiralizer or into 1/8-inch thick long strips.
Heat 1 tablespoon of olive oil in a large saute pan over medium heat.
Once the oil is hot, add one 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, one teaspoon parsley and toss to combine. Taste the noodles and season with salt and pepper as needed.
Slice each chicken breast in half to create two thinner pieces. Season each side lightly with salt and pepper.
Turn off heat and set aside, keeping warm until ready to serve.
Heat one 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 of chicken with a slice of mozzarella cheese 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. Enjoy!