Yes, you read that correctly. 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 difficult to grill than say if I lived in San Diego. HELLO SUNSHINE!
I get to use my grill most often between the months of May and October and even the mentioned months are hard 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, even when its 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 that between lake effect snow flurries I will march on outside in my snow suit to grill up some chicken.
It is just so good!
Even though grilling is my absolute favorite method of cooking, dinners can get boring.
This Grilled Chicken Bruschetta with Grilled Zucchini Noodles however, is not boring at all.
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 that you see.
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 to 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 also sit for a few hours to 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 up on the stove to reduce it to a nice yummy glaze.
Heat up the grill and start making your zucchini noodles.
Both do a great job. Both have multiple thicknesses to choose from.
The Veggetti Sprializer, 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 comes with 3 different blades and suctions right to the counter top. Then you just stick the veggie on, hold the handle and the base a bit and turn. Less work for you, but takes up more space in your kitchen.
Once you have your noodles 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 through and your noodles are warm but still a little crunchy. Too soft and they will get watery.
I also made some regular whole wheat noodles for my toddler and husband, incase they, (mostly my four year old), didn’t want the zucchini noodles.
Once everything on the grill is done, and the balsamic glaze has thickened up a bit, 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 together, 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 really good together. Their textures are different but work well!
Serve with a side salad, and you have got yourself one incredible meal!
I could make this every week!
And perks of making a whole cup of balsamic glaze, which cooks down to about a 1/4 cup, is that there is always left overs 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.
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
- 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 along with the tomatoes into a medium size bowl. Refrigerate until ready to eat.
To make the Balsamic Glaze: Pour one cup of balsamic vinegar into a small sauce pan. 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 Grill on high. Spiralize zucchini. Put in prepared grilling container, whether you are using foil or a grilling pan. Grill marinaded 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.
Best part is, this meal is amazing Hot Or Cold! Give it a try! And let me know what you think!
Eat Well My Friends.