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Grilled chicken topped with fresh tomatoes, basil and a tangy sweet balsamic glaze.

Grilled Bruschetta Chicken with Zoodles

Perfectly grilled chicken topped with melted mozzarella cheese, fresh tomato bruschetta, and drizzled with a sweet, tangy balsamic glaze. Serve this over zoodles, pasta, or a salad!
Course Main Course
Cuisine American, Italian
Keyword Bruschetta Chicken, Grilled Bruschetta Chicken with Zoodles
Prep Time 15 minutes
Cook Time 14 minutes
Servings 4 servings
Calories 476kcal
Author Samantha Buckner


  • Grill Pan, Outdoor Grill or Cast Iron Skillet


Chicken Marinade:

  • 4 boneless, skinless chicken breasts, approximately 1 1/2 lbs
  • 1/4 cup olive oil
  • 1/4 cup lemon juice, freshly squeezed
  • 1 1/2 tsp salt, more or less, to taste
  • 1/2 tsp pepper, more or less, to taste
  • 1 tbsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1-2 tbsp olive oil for sauteeing chicken

Bruschetta Topping:

  • 6 roma tomatoes, stem removed and sliced, remove seeds if preferred
  • 2 tbsp lemon juice, freshly squeezed
  • 1/3 cup chopped red onion
  • 2 cloves garlic
  • 1/4 tsp salt, more or less, to taste
  • 1/8 tsp pepper, more or less, to taste
  • 10-12 basil leaves, roughly chopped

To Serve:

  • 4 oz fresh mozzarella ball, sliced into 4 slices
  • 1 tsp minced garlic
  • 4 large zucchini, spiralized
  • Freshly chopped basil
  • Lemon wedges
  • Balsamic glaze


  • Combine all ingredients for the marinade into a large ziploc bag (or bowl). Add the chicken, seal the bag and toss to thoroughly coat.
    Allow to marinade for at least 15 minutes.
  • While the chicken is marinating, combine all of the ingredients for the bruschetta topping. Gently toss to combine. Spiralize the zucchini into zoodles.
    Set both aside.
  • Place a large grill pan or cast iron skillet over medium-high heat. Once the pan is hot, add 1-2 tablespoons of olive oil and then add the chicken (discarding any leftover marinade).
    Grill/cook 3-4 minutes and flip to cook 3-4 minutes on the other side. Top with the mozzarella cheese, allowing time for it to melt.
    Cook chicken until the internal temperature of the thickest part reads 165 degrees F using a meat thermometer. Remove to a plate and cover with foil to keep warm.
  • Place the same pan back over medium-high heat. Add the teaspoon of minced garlic and saute for 30 seconds. Add the zoodles and saute for 2-3 minutes, stirring a few times.
  • Saute until the zoodles just begin to soften. Create a small space to return the chicken breasts to the pan to re-warm.
  • Top each chicken breast with the bruschetta topping and remove from heat. Serve garnished with a drizzle of balsamic glaze, additional basil, a squeeze of lemon juice, and parmesan cheese.
    Top dishes off with any leftover bruschetta for extra flavor!


  • Toss the bruschetta gently once more prior to topping each chicken breast off with it and adding it to your bowl if you prefer extra.
  • If your grill pan is not deep or if you prefer - place a separate, deep pan over medium-high heat to saute the zoodles. You will need space for the zoodles when first added, but they will cook down a bit by the time you add the chicken.


Serving: 1serving | Calories: 476kcal | Carbohydrates: 20g | Protein: 52g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 119mg | Sodium: 1269mg | Potassium: 1547mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1495IU | Vitamin C: 81mg | Calcium: 353mg | Iron: 2mg