Bruschetta Chicken with Zoodles



  • 4 chicken breasts

  • 2 Tbs olive oil

  • 1/2 tsp garlic powder

  • 2 Tbs Italian seasoning

  • 2 tsp salt

  • 1 tsp pepper


  • 5 medium tomatoes, seeded and diced

  • 1 Tbs lemon juice

  • 1/4 tsp garlic powder

  • 1/2 medium red onion

  • 1 Tbs Italian seasoning

  • 1/4 cup shredded Parmesan cheese

  • Salt and pepper to taste

Final Touches:​

  • 2 medium zucchini, spiralized

  • Blush wine vinaigrette dressing

  • Shredded Parmesan cheese


  1. ​Marinate the chicken. In a large bowl, add chicken breasts, olive oil, garlic powder, Italian seasoning, salt, and pepper. Mix (with hands is easiest) until the chicken is evenly coated. Set aside.

  2. Prepare the bruschetta. In a separate medium bowl, add the diced tomatoes, lemon juice, garlic powder, red onion, Italian seasoning, salt, pepper, and Parmesan cheese. Lightly toss until combined. Place in refrigerator until ready to use.

  3. Spiralize the zucchini. Using a spiralizer, spiralize the zucchini. Set aside.

  4. Cook the chicken. Place the chicken in a skillet or griddle on medium-high heat. If you're using a skillet you may have to cook your chicken in batches. Cook for about 5-6 minutes on each side (time may vary depending on how thick the chicken breast is - the chicken should temp at 165 degrees F when done). Once done, take off of skillet or griddle and place on a separate plate. 

  5. In the same skillet or on the same griddle cook the zucchini noodles for about 2-3 minutes until they are warm. 

  6. Serve zoodles and chicken and top with the bruschetta, blush wine dressing, and Parmesan cheese. Enjoy!

Nutrition Facts: 211 calories, 8 g fat, 75 g cholesterol, 6 g carbs, 1 g fiber, 2 g sugar, 26 g protein

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