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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

1099 minutes





  • chicken
  • juice of 1/2 large lemon
  • 3 cloves garlic
  • 0.25 cup extra-virgin olive oil
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 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
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon good balsamic vinegar
  • salt and freshly ground black pepper
  • 6 large leaves fresh basil
  • zucchini “NOODLES”
  • 2 tablespoons extra-virgin olive oil
  • 2 medium zucchini,
  • salt and freshly ground black pepper
  • 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.