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Bruschetta Chicken With Zucchini Noodles

A quick, low-carb meal with juicy chicken, mozzarella, and a fresh tomato-basil topping, served over zucchini noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 320 kcal

Equipment

  • medium bowl
  • skillet
  • oven-safe skillet
  • broiler
  • paper towels

Ingredients
  

Bruschetta Topping

  • 2 roma tomatoes seeded and diced
  • 2 teaspoons garlic minced
  • 4 leaves basil sliced
  • 1 tablespoon olive oil

Zucchini Noodles

  • 8 cups zucchini cut into noodles
  • 1 tablespoon parmesan cheese grated
  • 1 teaspoon parsley minced
  • 1 teaspoon olive oil

Chicken

  • 1 pound boneless skinless chicken breasts cut in half
  • 1 tablespoon olive oil
  • 4 ounces mozzarella cheese sliced

Instructions
 

Prepare Bruschetta Topping

  • Combine tomatoes, garlic, basil, and olive oil. Set aside.

Prepare Chicken

  • Pat chicken dry; season with salt and pepper. Sear in oil until golden.

Add Mozzarella

  • Top chicken with mozzarella and bruschetta. Broil until cheese melts.

Cook Zucchini Noodles

  • Cook zucchini noodles in oil until tender; season.

Finish and Plate

  • Toss noodles with parmesan and parsley. Serve topped with chicken.

Notes

Seed tomatoes for less watery topping. Overcooking noodles makes them soggy. Fresh mozzarella is recommended. Use vegetable peeler if needed.