Bruschetta Chicken with Zucchini Noodles
Ingredients
The chicken
-
1.5
pounds
skinless boneless chicken breasts
-
1
cup
Italian dressing
-
2
tablespoons
Italian dressing
-
1
teaspoon
Italian seasoning
The bruschetta topping
-
3
cups
chopped tomatoes
-
3
tablespoons
chopped basil leaves
-
2
cloves
fresh garlic, minced
-
to taste
salt
-
to taste
freshly ground black pepper
The noodles and cooking essentials
-
2
tablespoons
olive oil
-
1.5
pounds
zucchini, spiralized into noodles
-
optional
freshly grated parmesan cheese
-
optional
more basil for topping
Instructions
- Marinate the chicken by mixing Italian dressing and seasoning, coating the chicken, and refrigerating for 2 to 24 hours.
- Prepare the bruschetta topping by combining tomatoes, basil, garlic, and the remaining dressing; refrigerate for 2 to 24 hours.
- In a skillet, heat olive oil, add the marinated chicken, cover, and cook for 10 to 15 minutes until golden and cooked through. Remove and slice the chicken.
- In the same skillet, add more olive oil, zucchini noodles, and some bruschetta topping. Cook for 5 minutes, stirring occasionally, then drain excess liquid.
- Return the skillet to the heat, add sliced chicken and remaining bruschetta topping, and cook for about a minute until warmed through. Serve topped with parmesan and basil.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
20g
Total protein
40g
Sodium
600mg
Cholesterol
75mg
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