Yes, you read that correctly. We grilled Zucchini Noodles!
I love grilling. It is no secret; it is my FAVORITE way to cook. I’ve tried grilling almost everything edible.
Unless you consider toothpaste edible, I have not tried grilling that.
Living in Northwest Pennsylvania makes it slightly more challenging to grill than if I lived in San Diego. HELLO SUNSHINE!
I get to use my grill most often between May and October, and even the mentioned months are challenging because of rain. If it’s not snowing here, it is most likely raining. Does not make for decent grilling weather.
But you better believe that even when it’s 110 degrees out, and there is no precipitation, I am grilling dinner for that night.
I grill chicken as often as possible. There are days in the winter when I will march outside in my snowsuit to grill up some chicken between lake-effect snow flurries.
It is just so good!
Even though grilling is my favorite cooking method, dinners can get boring.
However, this Grilled Chicken Bruschetta with Grilled Zucchini Noodles is not dull.
This meal takes a bit of prep, but once prep is done, the rest is quick and easy.
I always rinse my chicken. Rinse chicken breast under cold water and clean off any fat you see.
Pat dry.
Then get to seasoning those beautiful, clean, dry breasts!
Season well, and throw everything into a Ziplock bag or one of these reusable plastic bags. A bowl with a tight-fitting lid would work just fine, too. Let these babies marinate for a few hours overnight.
Then, make the bruschetta.
Chop the Roma tomatoes into small chunks, measure out the rest of the ingredients, and give it a good stir in a bowl that also has a tight-fitting lid. Let that sit for a few hours overnight to let the flavors come together.
When it is time to start making dinner, pour one cup of balsamic vinegar into a small pan and heat it on the stove to reduce it to a nice, yummy glaze.
Heat the grill and start making your zucchini noodles.
I have two spiralizers that I love. Veggetti Spiral Vegetable Slicer and Paderno World Cuisine 6-Blade Vegetable Slicer.
Both do a great job. Both have multiple thicknesses to choose from.
The Veggetti Spiralizer, pictured, is small enough to fit in a drawer. It doesn’t take up much space, which is very handy. But it also takes some elbow grease to cut up the veggies.
The Paderno slicer has three different blades and suctions right to the countertop. Then, stick the veggie on, hold the handle and base a bit, and turn. It is less work for you but takes up more space in your kitchen.
Once your noodles are ready, make a tray out of tin foil, as you see above, or use your veggie griller like this Vegetable Grill Basket.
Grill up your chicken and your zoodles until the chicken is cooked and your noodles are warm but still crunchy. If they are too soft, they will get watery.
I also made some regular whole wheat noodles for my toddler and husband in case they (mainly my four-year-old) didn’t want the zucchini noodles.
Once everything on the grill is done and the balsamic glaze has thickened up, it is time to assemble those pretty plates!
Layer a bunch of grilled zucchini noodles down, add some grilled chicken, then the bruschetta that has been deliciously marinating, and then top with some slightly cooled and thickened balsamic glaze!
I did add some whole wheat noodles to my plate as well. And both types of noodles do taste good together. Their textures are different but work well!
Serve it with a side salad, and you have an incredible meal!
I could make this every week!
The perk of making a whole cup of balsamic glaze, which cooks down to about a 1/4 cup, is that there are always leftovers to refrigerate. So I can use it the following week when I make this Grilled Chicken Bruschetta and Grilled Zucchini Noodles again!
Writing this up makes me so hungry.
Grilled Chicken Bruschetta With Grilled Zucchini Noodles
A deliciously grilled meal to keep you coming back for more!
- Chicken Marinade:
- 1 Pound Chicken Breast
- 1 TBSP Dried Basil
- 1 TBSP Minced Garlic
- 2 TBSP Avocado Oil or Extra Virgin Olive Oil
- Salt and Pepper to Taste
- Bruschetta:
- 4 Roma Tomatoes
- 2 TBSP Dried Basil
- 1 TBSP Oregano
- 1 TBSP Minced Garlic
- 1 TBSP Avocado Oil or Extra Virgin Olive Oil
- 1 TBSP Balsamic Vinegar
- 1/4 TSP of each Salt & Pepper
- Balsamic Glaze:
- 1 Cup Balsamic Vinegar
- Zucchini Noodles:
- 3-4 medium Zucchini
- To Marinate the Chicken: Rinse and dry chicken breasts. Put prepared chicken breast into a plastic bag with the basil, garlic, oil, salt, and pepper. Refrigerate until ready to cook.
- To Make The Bruschetta: Chop Tomatoes. Add the rest of the bruschetta ingredients and the tomatoes into a medium-sized bowl. Refrigerate until ready to eat.
- Pour one cup of balsamic vinegar into a small saucepan to make the Balsamic Glaze. Bring to a boil, then reduce heat to medium. Let simmer for about 10 minutes or until glaze nicely coats a spoon. It will continue to thicken after taken off heat while it cools.
- Putting it all together: Pre-heat the Grill on high. Spiralize zucchini. Put in a prepared grilling container using foil or a grilling pan. Grill marinated chicken breast and zucchini until chicken is cooked through and zucchini is warm.
- Toss zucchini on a plate. Top with chicken breast bruschetta mix, and top it all off with a drizzle of balsamic glaze.
The best part is that this meal is fantastic, hot or cold! Give it a try! And let me know what you think!
Eat Well, My Friends.