One-Pan Chicken Bruschetta Zoodles
One pan, 8 ingredients, and 15 minutes is all you need to pull together this simple, fresh recipe for One-Pan Chicken Bruschetta Zoodles.
Ingredients
- ¼ cup olive oil divided
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 8 small or 4 large zucchinis spiralized
- ¾ teaspoon kosher salt
- 4 garlic cloves minced or finely grated
- 3 tablespoons golden balsamic vinegar*
- 1 pint cherry tomatoes
- ¼ cup chopped basil
- Freshly ground pepper to taste
Instructions
- Heat 1 tablespoon olive oil over medium heat. Add the chicken, sprinkle with ¼ teaspoon salt, and saute until browned and cooked through, about 10 minutes. Remove from the pan and set aside.
- To the same pan, heat an additional 1 tablespoon olive oil and the garlic. Saute over medium-low heat for 1 minute until lightly golden, stirring frequently.
- Turn the heat to medium and add the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoons salt, and the zoodles, stirring to combine.
- Add the cooked chicken and cook everything together on medium heat for 1-2 minutes, or until the zoodles are just tender, being careful not to overcook.
- Serve warm, sprinkled with basil and freshly ground pepper.
Notes
*If you don’t have golden balsamic, regular will work just fine.
The cooked chicken and garlic pan sauce would also work well over pasta. Sometimes I'll serve mine over zoodles, Elle's over pasta, and Andrew's over a combo of the two.
Sprinkle with freshly grated parmesan if you like.
Cook additional chicken for people with big appetites.