Grilled Bruschetta Chicken

With the wonder of grill season upon us- we did a social media poll to see what grilled dinner you'd want to see for our next VLOG. You voted and here is the winner!

Grilled Bruschetta Chicken- two different ways.

We have Chicken over Zoodles for the "skinny" dinner and Bruschetta Chicken Pasta for the higher carb/cal dinner! Both were delicious- you could even mix them together- the zoodles offer a great addition of veggies.

One of my favorite things about this recipe (this summer) is that I could pull some of the ingredients straight from my garden! Gotta love fresh ingredients.

The depth of flavor in this recipe is unbelievable... any individual piece of this would be great on it's own- the chicken could be served with anything, the pasta could be on it's own, the bruschetta could be a topping on toasted bread. But they are phenomenal combined!

Let's start with the chicken:

Tenderize and marinade in your favorite greek or italian dressing for at least 30 minutes.

Grill for 5-7 minutes on each side or until cooked through- should be white in the middle

Bruschetta:

Dice 3-4 tomatoes and 1/2 a medium red onion

Mix well with 2 Tbs. balsamic vinegar, 2 Tbs. Olive oil, 1 clove minced garlic, sea salt, and a handful of fresh basil, chopped finely.

Zoodles:

Cut 2 medium zucchini using a spiralizer (or "zoodler" as I like to call it)

Cover it generously with sea salt- mix until all zoodles are covered. Let sit for 30 minutes. Rinse salt off of zucchini and then using cheesecloth (or plenty of paper towels) wring as much water out of the zoodles as possible. Lay in a flat layer on a dry paper towel and set aside for another 5-10 minutes.

Heat 1 Tbs. of olive oil in a medium skillet, over medium high heat. Saute 2 Tbs. red onion, 1/2 clove of garlic (and optional: 1/2 Tbs. sun dried tomatoes) until translucent. Add zoodles, season with 1 tsp. dried oregano, 1 tsp. dried basil, salt and pepper to taste. Saute for 3-5 minutes.

Pasta:

Cook 1 lb. pasta to package directions.

Heat 2 Tbs. of olive oil in a medium skillet, over medium high heat. Saute 1/4 of a medium red onion, 2 cloves of garlic (and optional: 1-2 Tbs. sun dried tomatoes) until translucent. Add noodles, season with 1 Tbs. dried oregano, 1 Tbs. dried basil, salt and pepper to taste. Saute until well mixed, add 1/2 cup parmesan cheese and stir until blended in.

Plate pasta, place your grilled chicken on top and spoon your bruschetta on top of the chicken. Voila!