Bruschetta Grilled Chicken Sweet Potato Noodle Bowl

Geoff and I have been trying to make conscious efforts in eating well during the week. (I cannot attest to the fact that this same discipline continues into the weekends). 😉 So we are always trying new recipes that keep our interests sparked and taste buds intrigued. Last week we tried a bruschetta grilled chicken with ‘noodles’ and loved it!

The recipe was so fresh and light. I loved the combination of char from the chicken paired with the fresh flavors of basil and tomatoes from the bruschetta. We’re not huge fans of zoodles (we tend to find they become soggy which no ones like a soggy zoodle) so instead we substituted with spiralized sweet potato noodles. Sweet potato noodles have quickly become a family favorite in our home. And speaking as a self-proclaimed pasta connoisseur, this substitute is a good one.

Bruschetta chicken zoodle bowlBruschetta chicken zoodle bowl

INGREDIENTS

3 T olive oil (divided)

2 T balsamic vinegar

1/2 tsp sea salt

1/2 tsp black pepper

3 cloves garlic, crushed

2 T fresh basil, chopped

2 chicken breasts

1 large sweet potato spiralized (original recipe calls for 2 large zucchini)

2 cups tomato basil bruschetta:

3 Roma tomatoes, chopped

1/4 cup red onion, chopped

2 cloves garlic, minced

1 T fresh basil

2 T EVOO

1 T balsamic vinegar

1/4 tsp salt

1/4 tsp black pepper

2 T parmesan cheese, grated

INSTRUCTIONS

Combine 2 T EVOO, balsamic vinegar, sea salt, black pepper, garlic and basil.

Add to large plastic bag with chicken and marinate for up to 8 hours, I would recommend at least one hour.

Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl.*

Place in the refrigerator until ready to serve the bowls.

Remove the chicken from the marinade and place on a grill* over medium/medium high heat for 10-12 minutes per side. This may vary depending on thickness of chicken.

While the chicken is cooking, add the remaining 1 T EVOO to a large skillet, then add the spaghetti (or zucchini) noodles and sauté 3-5 minutes.

Divide the noodles between two bowls.

Once the chicken is cooked, slice it up and place on top of noodles.

Spoon the bruschetta over the chicken and noodles and enjoy!

Notes:

I doubled my recipe as we like to have leftovers during the week. I found the bruschetta doesn’t make as much as I’d hoped, or maybe we were just generous with our bruschetta portions. 😉

*If you don’t have a grill (or don’t want to deal with it like me!) you can use a cast iron on the stove top and still achieve a nice char on the chicken.

Original recipe can be found HERE.

Chicken bruschetta zoodle bowl

Bruschetta chicken zoodle bowlBruschetta chicken zoodle bowlBruschetta chicken zoodle bowlBruschetta chicken zoodle bowl

I hope y’all enjoy! Please leave a comment below and tell me how you liked it! Also share below any other yummy recipes you’ve had for a pasta substitute…we’re all ears!

Lemons to Love,

Lindsay

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