Chicken Bruschetta Zoodles

A Healthy Chicken Recipe in 30 Minutes or less

(Did I mention super low carb?)

Eating healthy meals can be a huge challenge for a lot of families.  Nutritious meals require planning and follow through.  Let’s face it…at the end of a busy day, something from a microwave or drive-thru is a lot easier than following through on nutritious planning.

I came across this recipe while searching for healthy options to demonstrate at my Pampered Chef parties.  I tweaked it a bit to maximize the veggie intake. Luckily, the kids don’t even notice that there is not even one real pasta noodle in this dish.

Chicken Bruschetta Zoodles

Prep Time: 10 minutes

Cook Time: 20 minutes

Category: Entree

Cuisine: Healthy

Yield: 6-8 servings


  • 1 lb chicken tenders
  • ½ tbsp. olive oil
  • 1 tbsp Italian seasoning (this one is from Pampered Chef is my favorite
  • 2-3 medium zucchini, ends trimmed
  • 2-3 plum tomatoes
  • 2/3 cup fresh basil leaves, coarsely chopped
  • 2 garlic cloves
  • 3 tbsp olive oil
  • ½ cup freshly grated Parmesan cheese
  • salt & pepper, to taste


  1. Trim the tops and bottoms off your zucchini, then cut into 4-inch chunks. Using a veggie spiralizer, spiraling the zucchini into "noodles" with a fettuccine-like thickness. Trim extra long zoodles into smaller, more manageable pieces.
  2. Place zoodles into colander and sprinkle evenly with salt and pepper. Toss zoodles around in your colander a bit to make sure the salt is evenly distributed on the veggies. (This helps to draw some of the excess moisture from the zucchini out of the veggies and drain so you don't have mushy zoodles after they're cooked.). Allow to drain while you perform the next steps of the recipe.
  3. Toss chicken in a drizzle of EVOO and 1 tbsp of Italian Seasoning. Grill thoroughly on each side for approximately 3-4 minutes on each side. When chicken is finished cooking, remove from pan and chop or shred into bite sized pieces.
  4. Quarter tomatoes and dice into one inch chunks. For a "saucier" consistency, process in a food processor. (My favorite processor is manual, but super easy to clean...check it out here
  5. Coarsely chop basil and combine with tomatoes. Mince garlic (or press using a garlic press) and combine with tomato/basil mixture, adding more EVOO as desired for sauce consistency.
  6. In large skillet or wok, heat a drizzle of EVOO over medium heat. Add tomato/basil/garlic mixture and begin to heat through.
  7. Add cooked chicken and heat through, turning up heat to medium-high. Add spiralized zucchini and parmesan cheese, combining thoroughly.
  8. Heat through, tossing occasionally with chef's tongs.
  9. Serve immediately, garnishing with additional parmesan and basil to taste.

Like many moms out there, I struggle to get my kids to eat their vegetables.  After enjoying this recipe for the past 2 years, The Munchkins have only recently discovered that the “green noodles” were actually zucchini.  Munchkin #1 barely noticed he was inhaling a veggie-based meal until he was almost done.  Neither of them seemed to miss the processed ingredients.

And while Munchkin #2 needed a bit more convincing to finish her dinner, she eventually gave it an eventual thumbs up.  That’s more of a win than I could ever hope for.  It’s one my favorite kid-friendly recipes…just tell them they’re eating “special green noodles” and they’ll be slurping up their zoodles in no time!

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