Chicken Bruschetta with Zucchini Noodles

Recipe by From a Chef's Kitchen

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

Ingredients

• 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

Method

1. CHICKEN
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.
4. BRUSCHETTA
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.
6. ZUCCHINI NOODLES
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.

View the recipe instructions at From a Chef's Kitchen