Kirbie's Cravings

Bruschetta Chicken Zucchini Noodles

This easy bruschetta chicken recipe is low carb, easy, and ready in less than 30 minutes Chicken is tossed with zucchini noodles, tomatoes, basil, and Parmesan for a light meal that is perfect for summer.

overhead photo of Bruschetta Chicken Zucchini Noodles

It’s been hot and humid these last few days and I find myself craving lighter meals. This is a lightened-up version of bruschetta chicken pasta, using zucchini noodles instead of pasta.

I was also able to use the tomatoes and basil from my garden to create the bruschetta-inspired topping. The tomatoes are briefly marinated in olive oil, garlic and basil, tasting just like the Italian appetizer. Except, instead of spooning the bruschetta mixture on toasted bread, I leave the bread out so it has fewer calories and is lighter.

The zucchini noodles are tossed in the marinated tomatoes for an easy, light, and flavorful dish that can be enjoyed warm or cold. The flavor in this dish just tastes like summer.

photo of Bruschetta Chicken Zucchini Pasta

Ingredients

  • Spiralized zucchini
  • Boneless skinless chicken breasts or tenders
  • Halved cherry tomatoes
  • Olive oil
  • Minced garlic
  • Salt and pepper
  • Torn fresh basil leaves
  • Shredded Parmesan cheese

Recipe Steps

Mix the tomatoes, olive oil, garlic, and basil in a medium bowl. Season with salt and pepper to your taste. Set the tomato mixture aside while you prep the rest of the dish.

Cook the chicken in a large skillet or grill pan over medium heat. Once it’s lightly browned and cooked through, take it out of the pan and slice it.

Place the zucchini in the skillet and cook it for just a few minutes or until it’s tender but still crisp. Take it out of the pan and transfer it to the bowl with the tomatoes and basil. Lightly toss the zucchini noodles.

Top the noodles with the chicken and transfer to serving plates. Sprinkle the cheese over the top and add more basil for garnish.

Recipe Tips

Instead of cooking the chicken in a pan, you can also cook it on a grill. Preheat the grill to 400°F and cook the chicken on both sides until the internal temperature is 165°F.

I love zucchini noodles, but you also serve this dish with spaghetti or other pasta you like.

For the fresh tomatoes, I like cherry ones because they’re a little sweeter. You can use any tomato you like but if you use bigger ones, like roma tomatoes, you will need to cut them into bite-sized pieces.

For the salad, you can add chopped parsley or thinly sliced red onion to add more flavor.

I think the chicken would be great with fresh mozzarella cheese. You could add it right before the chicken is done cooking and melt it on top or mix little mozzarella balls into the tomato mixture.

You can also drizzle the cooked chicken with balsamic vinegar or balsamic glaze.

We like to keep it low carb, but you can add some garlic bread or crostini on the side.

overhead close-up photo Bruschetta Chicken Zoodles

This is a light and flavorful dinner. We really enjoy chicken recipes and I plan on making this one a lot this summer.

More Summer Dinner Ideas

Bruschetta Chicken Zucchini Noodles

Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Dishes
Cuisine: American
This lightened version of bruschetta pasta is low carb, easy and ready in less than 30 minutes.

Ingredients

  • 2 large zucchini spiralized
  • 1/2 lb chicken tenders or breast
  • 1 1/2 cups  cherry tomato halves (see note)
  • 3 tbsp + 1 tbsp olive oil
  • 2 garlic cloves minced
  • salt and pepper to taste
  • fresh basil leaves hand torn into thin shreds
  • 1/4 cup shredded parmesan cheese

Instructions

  • In a medium bowl, add tomatoes, 3 tbsp olive oil, garlic, and basil shreds. Mix to combine. Add salt and pepper as needed. Set aside to allow to marinate.
  • In a large skillet, add 1 tbsp olive oil and bring pan to medium heat. Add chicken and cook until chicken is done and has a light brown sear on each side. Remove chicken from pan and cut into slices.
  • Add zucchini to skillet. Bring to medium heat and cook until just tender but still crisp. Drain any water released by the zucchini. Remove from stove. Toss the bruschetta topping and chicken with the zucchini noodles. Dish out onto plates. Garnish with parmesan cheese and additional basil shreds if desired.

Notes

  • I used this Paderno 3-blade spiralizer* to make my zucchini noodles.
  • You can also chop up other larger tomatoes instead of using cherry tomatoes.
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Nutrition

Serving: 0.5of recipe, Calories: 437kcal, Carbohydrates: 15.8g, Protein: 34.4g, Fat: 28g, Saturated Fat: 5.7g, Sodium: 252.6mg, Fiber: 4.7g, Sugar: 11.1g, NET CARBS: 11g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Low Carb Bruschetta Chicken Zucchini Noodles

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