Bruschetta is one of my favourite snacks. It’s full of vegetables and I love the balsamic glaze! This is my version of using it with chicken and zucchini pasta – all fresh from my garden!

Ingredients

2-3 tbsp canola oil, divided

3 tbsp balsamic vinegar (or more if you prefer), divided

1.5 heaping tsp minced garlic

~3 tbsp fresh basil, chopped

3 smaller skinless, boneless chicken breasts

4 Roma-sized tomatoes, diced

1/4 cup heaping chopped red onion

4 tbsp flaked Parmesan cheese

Salt and pepper

2-3 large zucchinis, spiralized 

Instructions

1. To make the tomato bruschetta, combine tomatoes, red onion, Parmesan, garlic, 1 heaping tablespoon basil, 2 tablespoons canola oil, 1 tablespoon balsamic vinegar (or more) and salt and pepper. Cover bowl with lid or plastic wrap and refrigerate until dish is ready to be served. 

2. Cook chicken, either grilling or baking, until fully cooked. I like to sprinkle a bit of cayenne and chicken seasoning on top of mine before cooking. 

3. While your chicken cooks, spiralize your zucchini. Once the chicken is almost done, heat one tablespoon oil in a large pan and add your zucchini noodles, stirring frequently, for 3-5 minutes. You want the zucchini to still be a little firm. 

4. Once the chicken is fully cooked, transfer to cutting board and slice into bite-sized pieces. 

5. To serve, place zoodles in bowls, top with chicken then spoon bruschetta. Top with fresh parsley and extra Parmesan, as desired. 
Serves 3