Bruschetta Grilled Chicken Zoodle Bowls + New Lilly Styles Added

Aug 30, 2017




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Here I write about my passion for life, fashion, travel, interior design, health, and motherhood.

Caycee Hewitt


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When I spotted this recipe I had a feeling it was going to be good but it ended up being better than just good…it was insanely good!! Taylor helped me in the kitchen with this one, and she is now obsessed with the spiralizer and has asked every night since if she could help me make zoodles 🙂 Not to mention, besides helping me make the zoodles, she also gobbled them up while helping and then again when it was time for dinner. Kids helping cook and eating vegetables is what I call a mom win around here! And for those of you that have asked, this is the spiralizer I have and it works great! 

We used fresh basil from our garden for the bruschetta and it was so yummy! 

The most tender and moist grilled chicken ever!! 

  • 3 tbsp olive oil (divided)
  • 2 tbsp balsamic vinegar
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 3 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • 2 chicken breasts
  • 2 large zucchinis (spiralized into app. 4 cups zoodles)
  • 2 cups tomato basil bruschetta
  • 3 Roma tomatoes (chopped)
  • ¼ cup red onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp fresh basil (chopped)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp parmesan cheese (grated)
  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.
  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.
  8. Once the chicken is grilled, slice it up and place on top of the zoodles.
  9. Spoon the bruschetta over the chicken and zoodles.
And because Lilly likes to keep us hanging on, they added MORE NEW STYLES to the sale!!! And rumor has it that they will be adding even more later today!! I’ll be sure and update you guys here when they do.

Also, don’t forget today is the last day to enter my Lilly Pulitzer Giveaway so if you haven’t already, make sure you go here and enter.

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  1. Kelly says:

    Just got up to prep this for dinner tonight. Thanks!

  2. Anonymous says:

    This looks fabulous ! Thanks for sharing the recipe 🙂

  3. Laura says:

    Yum!! That looks delish!! How do you find your recipes? Like how did you discover this girl's blog? I feel like there are SO many blogs out there… I don't even know where to begin! I'd love a post on meal planning and where you get your inspiration!! You're killing it in the kitchen!

  4. Kelly Mahan says:

    This chiken zoodle bowl looks super delicious! I love the ingredients you added, so I already know I'm going to love this. Thank you for the recipe!


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