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Chicken Bruschetta with Zucchini Noodles is light, fresh and easy with fresh, vine-ripened tomatoes, sweet basil and zucchini.



Total time

40 minutes




  • chicken
  • ½ juice of large lemon (about 2 tablespoons)
  • 3 cloves garlic (minced)
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 boneless skinless chicken breast halves ( pounded slightly)
  • bruschetta
  • 2 large vine-ripened tomatoes ((about 1 pound), seeded and chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon good balsamic vinegar
  • salt and freshly ground black pepper (to taste)
  • 6 large leaves fresh basil (thinly sliced)
  • zucchini “NOODLES”
  • 2 tablespoons extra-virgin olive oil
  • 2 medium zucchini
  • salt and freshly ground black pepper (to taste)
  • lemon wedges


  2. Combine first 7 ingredients in a 1-quart zipper-top bag. Add chicken, squeeze out excess air and marinate in the refrigerator for 1 hour.
  3. Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken, top side down on grill. Reduce heat to medium. Grill 6-7 minutes per side or until cooked through to 165 degrees.
  5. Combine tomatoes, garlic, oil, balsamic vinegar and salt and black pepper to taste in a small bowl. Let stand while grilling chicken. Just before serving, stir in fresh basil. Serve atop chicken.
  7. Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the zucchini and cook 2-3 minutes or until starting to soften. Season with salt and black pepper to taste. Serve with lemon wedges.
  8. View the recipe instructions at From a Chef's Kitchen

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