Shrimp Bruschetta Zoodle Bowls Recipes

Steps:

• Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
• Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
• Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

Steps:

• Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
• Add to a large plastic bag with the chicken and marinate for up to 8 hours. I would recommend at least an hour.
• Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl. (ingredients from the roma tomatoes, down).
• Place in the refrigerator until ready to serve the bowls.
• Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
• While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
• Divide the zucchini noodles between two bowls. Once the chicken is grilled, slice it up and place on top of the zoodles. Spoon the bruschetta over the chicken and zoodles.