Chicken, Food, Recipes

Bruschetta Chicken with Zucchini “Pasta”

* Originally posted on by Rachel Zanger, June 2013 *

This week I took the kids down to the local farmers market. We had to get our weekly strawberries and see what other goodies we might be able to pick up. One of the vendors had some nice looking heirloom tomatoes, and while this isn’t the peak season for tomatoes I thought I would buy a few and make something for dinner with them.  Upon arriving home I picked some basil from our garden and ended up putting together a delicious and easy Bruschetta – and voila,  Bruschetta Chicken with Zucchini “Pasta”!

Bruschetta Chicken


Cuisine Italian
Author Rachel Zanger



  • 3 large heirloom or garden grown tomatoes chopped
  • About 15 fresh basil leaves chiffonade (cut into long strips)
  • 2-3 garlic cloves peeled & finely chopped
  • 3 Tbsp Extra-virgin olive oil
  • 1 Tbsp Balsalmic Vinegar
  • Sea salt to taste

Grilled Chicken Breast

  • 4 Chicken Breasts
  • Juice and zest from one lemon
  • 1 garlic clove crushed
  • 3 Tbsp fresh basil finely chopped
  • Sea Salt and Pepper to Taste
  • Walnut Oil

Zucchini Noodles

  • 4 Medium to Large Zucchini
  • 1 tsp coconut oil
  • Garlic Salt
  • Olive Oil



  1. To prepare bruschetta combine chopped tomato, chopped basil leave strips, peeled garlic into a bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with salt to taste. Gently mix together just to combine flavors. I suggest making this ahead of time so you can let the flavors combine. At least a couple hours in advance for best taste.

Grilled Chicken

  1. Marinade Chicken in ingredients for 30 minutes to 24 hours. Grill chicken until cooked through and no longer pink in the middle.

Zucchini Noodles

  1. Prepare Zucchini by slicing thinly or cut into thick strips using a knife.
  2. Melt coconut oil in pan and saute zucchini until warmed through- approximately 2 minutes. You want your zucchini to be al dente so do not overcook! Season with garlic salt and drizzle with olive oil.


Place a small amount of noodles on your plate and top with chicken and bruschetta! Amazingly easy and fresh springtime meal.




Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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