* Originally posted on EverydayPaleo.com 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”!
- 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
- 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
- 4 Medium to Large Zucchini
- 1 tsp coconut oil
- Garlic Salt
- Olive Oil
- 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.
- Marinade Chicken in ingredients for 30 minutes to 24 hours. Grill chicken until cooked through and no longer pink in the middle.
- Prepare Zucchini by slicing thinly or cut into thick strips using a knife.
- 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.