Looking for healthy? Looking for delicious? Looking for Paleo-Whole 30-gluten and dairy free recipes? Well I have them and this recipe for Whole 30/Paleo Chicken Bruschetta and Zoodles is all of the above!
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To Get the Most Tender Flavorful Chicken Breast…
…I will encourage you to brine the chicken breasts in salt water for at least 30 minutes because this renders the most tender, flavorful and moist chicken. There is a scientific explanation, like the salt water changes the molecular make up of proteins…blah, blah, blah, science, science, let’s eat! If the word ‘brining’ intimidates you, don’t panic. Brining is the simple process of soaking the the breasts in salted water. I use pink Himalayan Salt: After brining, you sprinkle with seasonings, brown in a pan and pop in the oven!
While Chicken Cooks, Prep Bruschetta Topping and Zoodles!
This bruschetta topping is the perfect, flavorful topping for chicken! Diced tomatoes, minced garlic, chopped basil and a little balsamic is all you need! Then we top with a few toasted pine nut and voila! A gorgeous healthful meal.
For the Zoodles…
For those unfamiliar, zoodles are zucchini noodles. Many super markets now carry zoodles already spiraled, as they have become very popular. But if your local store doesn’t carry them, don’t worry, you can easily make your own. You can use an affordable hand crank spiralizer….
…BUT, If you Think You Might Want To Spiralize Other Veggies…
…you may wish to invest in the attachment for the Kitchen Aid mixer It’s much sturdier than plastic and can handle hard veggies like sweet potatoes easily!
To Cook Zoodles:
After prepping, just toss in a pan with a little olive oil and sea salt. You only need to cook them long enough to warm them up, 2-3 minutes. Then top with chicken and smother in the bruschetta topping. Yum! An incredible meal, and you’ll never miss the carbs!
The Recipe: Chicken Bruschetta and Zoodles – Whole 30/Paleo
A simple, delicious Paleo/Whole30 meal in the oven or on the grill!
- 4 bone in/skin on medium sized chicken breasts
- 4 zucchini spiralized (if buying premade use 6 cups)
- 2 cups organic diced Roma tomatoes about 5 tomatoes
- 1/3 cup extra virgin olive oil separated
- 8 basil leaves chopped
- 1-2 cloves garlic minced (I use two)
- Sea salt
- 2 Tablespoon balsamic vinegar
- 2 Tablespoon roasted pine nuts for garnish
If using brine: Place chicken in brine and allow to rest for 30 minutes. When chicken is done brining, preheat grill or oven to 400 degrees and place oven rack in upper third of oven.
While Chicken Brines: If making your own zoodles, do it now. Place zucchini noodles in a colander, sprinkle and toss with a few pinches of sea salt and let sit. This removes extra moisture, preventing soggy noodles.
After brining for 30 minutes, remove breasts from brine (if using) and pat dry with a paper towel.
Brush both sides with olive oil, then sprinkle with sea salt and pepper
If using grill method: Place breasts skin side down onto preheated grill. Cook for ten minutes, turn breasts skin side up and cook for 15 minutes (or more if using larger breasts.)
Add tomatoes to a bowl, drizzle with 1-2 tablespoons olive oil, sprinkle with 2 pinches sea salt/pepper, stir in garlic and basil. Add balsamic. Stir and set aside
Just before chicken is done, squeeze zuccini noodles between two paper towels to remove excess moisture. Place large pan on medium heat for 2 minutes. When pan is hot, add enough olive oil to coat bottom of pan. Add zucchini and heat, tossing for 2-3 minutes (just long enough to heat them up. If you cook them too long they will get soggy) Sprinkle with sea salt and pepper. Plate zucchini.
When chicken is done remove from grill or oven, set on zucchini and top with tomatoes, garnish with pine nuts and serve!
If you want the most tender breasts possible, brine chicken in salt water for 30 minutes before cooking: fill a large bowl with 4 cups water and 1/3 cup kosher or Himalayan sea salt. Stir. Add breasts and allow to soak in brine for 30 minutes.
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