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Chicken Bruschetta and Zoodles - Whole 30/Paleo

A simple, delicious Paleo/Whole30 meal in the oven or on the grill!

Course dinner
Cuisine Italian
Keyword easy dinner recipe, grilling recipe, Whole30 recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

For Brine (optional but encouraged)

  • 6 cups water
  • 1/3 cup sea salt

For Chicken and Zoodles

  • 4 bone in/skin on medium sized chicken breasts
  • 4 zucchini, spiralized (if buying premade use 6 cups)

Tomato topping:

  • 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
  • Pepper
  • 2 Tablespoon balsamic vinegar
  • 2 Tablespoon roasted pine nuts for garnish

Instructions

  1. If using brine: Stir water and salt in a large bowl. 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. 

  2. 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.
  3. After brining for 30 minutes, remove breasts from brine (if using) and pat dry with a paper towel.
  4. Brush both sides with olive oil, then sprinkle with sea salt and pepper

If Using Oven Method:

  1. Heat an oven safe pan or skillet on med/high heat for two minutes. Add olive oil to pan (enough to coat pan) When oil is hot add chicken to pan, skin side down. Cook chicken until golden brown (five minutes or so) turning heat down if needed. Place pan in oven. Cook for 25-30 minutes depending on size of breasts, turning skin side up last 10 minutes of cooking.

If Using Grill Method

  1. 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.)

While chicken cooks, make bruschetta topping and cook zoodles:

  1. 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
  2. Just before chicken is done, squeeze zucchini 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.  

  3. When chicken is done remove from grill or oven, set on zucchini and top with tomatoes, garnish with pine nuts and serve!