Bruschetta Chicken Zucchini Noodles

This bruschetta chicken zucchini pasta dish is low carb, easy and ready in less than 30 minutes. It’s the perfect summer meal.
overhead photo of Bruschetta Chicken Zucchini Noodles

It’s been hot and sticky these last few days and I find myself craving lighter meals. This is a lightened up version of bruschettta pasta, using zucchini noodles instead of pasta.
photo of Bruschetta Chicken Zucchini 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 bruschetta appetizer, minus the bread.
overhead close-up photo Bruschetta Chicken Zoodles
The zucchini noodles are tossed in the marinated tomatoes for an easy, light and flavorful dish that can be enjoyed warm or cold. I plan on making this a lot this summer.

Bruschetta Chicken Zucchini Noodles

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Dishes
Cuisine: American
Servings: 2
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

Directions:

  1. 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.
  2. 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.
  3. 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 Facts
Bruschetta Chicken Zucchini Noodles
Amount Per Serving (0.5 of recipe)
Calories 437 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 5.7g 29%
Polyunsaturated Fat 3.2g
Monounsaturated Fat 16.7g
Cholesterol 89.9mg 30%
Sodium 252.6mg 11%
Total Carbohydrates 15.8g 5%
Dietary Fiber 4.7g 19%
Sugars 11.1g
Protein 34.4g 69%
Vitamin A 8%
Vitamin C 124%
Calcium 20%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

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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