Bruschetta Chicken Zoodles

Who doesn’t love eating fresh bruschetta? I know I can never pass that up! But for some of us who have made low carb goals or are gluten intolerant, bruschetta is a sad thing to give up!

I recently came across a recipe from Whitney Bond, and had to try it!

Bruschetta Chicken Zoodles is a fresh, smart, and delicious alternative to your traditional spaghetti and bruschetta.


I adapted the recipe to fit what I had on hand:

Bruschetta Chicken Zoodles


  • 3 tbsp olive oil, divided
  • 1 tbsp seasoning salt
  • 1tbsp Italian seasoning
  • 2 chicken breasts
  • 2 cups tomato basil bruschetta:
    • 3 roma tomatoes, diced
    • ¼ cup red onion, diced
    • 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
  • 2 large zucchinis, 2 large squash, spiralized into about 6 cups of zoodles


  1. Before cooking the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl.
  2. Place in the refrigerator until ready to serve the bowls.
  3. Sprinkle your chicken with the seasoning salt and Italian seasoning.
  4. Heat up 2 tbsp of olive oil in a large skillet.
  5. Pan fry chicken until cooked all the way through.
  6. While the chicken is cooking, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini and squash noodles and saute 3-5 minutes.
  7. Divide the zoodles between two plates.
  8. Once the chicken is grilled, slice it up and place on top of the zoodles.
  9. Spoon the bruschetta over the chicken and zoodles.

This meal is a wonderfully healthy substitute that fits your pasta and bruschetta needs in a low carb way!



*Recipe adapted from Whitney Bond.

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