Bruschetta Chicken over Zoodles

Here is another light & refreshing dish for summer that really satisfies!

Chicken marinade:  2 tbsps. olive oil,  2 tbsps. balsamic vinegar, 1 tbsp. dried oregano, 2 cloves crushed garlic and 1 tbsp. dried basil.  Mix and pour over 1 lb. of chicken in a ziploc bag and marinate a few hours.

In a bowl combine 3 chopped Roma tomatoes, 1/4 cup chopped red onion, 2 cloves minced garlic, 2 tbsp. chopped fresh basil, 1 tbsp. olive oil, 1 tbsp, balsamic and 1 tbsp. grated parmesan. Toss & refrigerate.

Grill the chicken for 10-12 minutes.

In a skillet, saute a little galic in olive oil.  Add in 3 medium zucchini that have been spiralized and saute for about 3-5 minutes.  Divide the zoodles in to 4 bowls, slice the grill chicken and place it on top of the zoodles and top with the bruschetta mixture.

Enjoy!