Ingredients
Bruschetta Grilled Chicken
Zood le Bowls
Marinade 2 Tbsp. olive oil 2 Tbsp. balsamic vinegar ½ tsp. sea salt ½ tsp. black pepper 3 cloves garlic, minced 2 Tbsp. fresh basil, chopped 2 chicken breasts 2 large zucchinis (spiralized into approx. 4 cups zoodles)
Recipe by JaKell Farnsworth Meckley
2 cups Tomato Basil Bruschetta: 3 Roma tomatoes, chopped ¼ cup red onion, chopped, optional 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)
Directions 1. In a small bowl combine olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil. 2. Slice chicken breasts and place in the Season Serve Container, pour marinade over chicken breast, refrigerate for 1-8 hours. 3. In a medium bowl combine all the bruschetta ingredients, refrigerate. 4. Add zucchini to the MicroPro Grill, place cover in CASSEROLE position, microwave on high for 3-4 minutes, remove to a bowl, set aside. 5. Remove the chicken from the marinade and place in the MicroPro Grill; place cover in the GRILL position. Microwave on high power 5 minutes. 6. Divide the zucchini noodles between two bowls. Once the chicken is grilled, place on top of zoodles, spoon the bruschetta over the chicken and zoodles. 59
