Grilled Chicken Zoodle Bowls With Tomato Basil Sauce

Grilled Chicken Zoodle Bowls with Tomato Basil Sauce

This recipe is a light and flavorful summer dinner that’s easy to whip up on a busy weeknight.

Ingredients:

• For the Tomato Basil Sauce:
  • 1 cup tomato sauce (or your favorite marinara)
  • 3-4 large tomatoes, diced
  • 3-4 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons Parmesan cheese, finely grated
  • Fresh basil leaves, chopped (to taste)
• For the Grilled Chicken:
  • 2 boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
• For the Zoodles:
  • 2 zucchinis
• For the Bowls:
  • Optional additions: crumbled feta cheese, chopped fresh parsley, avocado slices

Cooking Guide:

1. Make the Tomato Basil Sauce: In a medium bowl, combine the tomato sauce, diced tomatoes, garlic, balsamic vinegar, salt, pepper, Parmesan cheese, and chopped basil. Stir well and set aside.
2. Marinate the Chicken: In a separate bowl, whisk together the olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. Add the chicken breasts or thighs and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Prepare the Zoodles: Using a spiralizer, spiralize the zucchinis into noodles (zoodles).
4. Cook the Chicken: Preheat your grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through.
5. Cook the Zoodles: While the chicken is grilling, heat a large skillet over medium heat. Add the zoodles and cook for 2-3 minutes, or until tender-crisp. You can also toss the zoodles with a little olive oil and grill them alongside the chicken for a smoky flavor.
6. Assemble the Bowls: Divide the zoodles between two bowls. Top with grilled chicken slices, spoon over the tomato basil sauce, and garnish with your desired toppings (feta cheese, parsley, avocado slices).

Tips:

• For thicker zucchini noodles, use the wider blade attachment on your spiralizer.
• If you don’t have a grill, you can cook the chicken in a grill pan on the stovetop or bake it in the oven at 400°F (200°C) for 15-20 minutes, or until cooked through.
• Feel free to adjust the amount of garlic and herbs in the sauce to your taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.