Ingredients

• 3 tablespoons olive oil (divided)
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 garlic cloves (crushed)
• 2 tablespoons fresh basil (chopped)
• 2 chicken breasts
• 3 roma tomatoes (chopped)
• 1/4 cup red onion (chopped)
• 2 garlic cloves (minced)
• 1 tablespoon fresh basil (chopped)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons parmesan cheese (grated)
• 2 large zucchini (spiralized into app. 4 cups zoodles)

Instructions

1. Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.

2. Add to a large plastic bag with the chicken and marinate for up to 8 hours. I would recommend at least an hour.

3. Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl. (ingredients from the roma tomatoes, down).

4. Place in the refrigerator until ready to serve the bowls.

5. Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.

6. While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.

7. Divide the zucchini noodles between two bowls. Once the chicken is grilled, slice it up and place on top of the zoodles. Spoon the bruschetta over the chicken and zoodles.