Ingredients

The following ingredients have 4 Servings
  • ¼ cup olive oil
  • 4 garlic cloves (crushed)
  • 2 tsp dried oregano
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tsp dried parsley
  • ½ tsp kosher salt
  • 1 tsp black pepper
  • 4 chicken breasts (app 2 lbs – boneless, skinless)
  • ½ cup red onion (diced)
  • 1 cup cherry tomatoes (quartered)
  • 1 cup cucumber (diced)
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp kosher salt
  • 1 tbsp olive oil
  • 2 large zucchinis (spiralized into app. 4 cups zoodles)
  • ½ cup feta cheese crumbles
  • 1 tbsp fresh mint (chopped)
  • 1 lemon (sliced into 4 wedges)

Instruction

  • In a large bowl, prepare the marinade for the chicken by combining the olive oil, crushed garlic, dried oregano, lemon zest, lemon juice, parsley, kosher salt & black pepper.
  • Add the chicken breasts, toss to coat and place in the refrigerator for at least 10 minutes.
  • In the meantime prepare the tomato cucumber salsa by combining the onion, cherry tomatoes and cucumber in another large bowl.
  • In a small bowl, prepare the salsa dressing by whisking together the olive oil, red wine vinegar, lemon juice, oregano, black pepper and kosher salt.
  • Pour this mixture over the diced tomato, cucumber and onion, toss to combine.
  • Remove the chicken from the marinade and place on a grill or grill pan over medium heat for 10-12 minutes per side.
  • While the chicken is grilling, spiralize the zucchini noodles with a spiralizer, then add the remaining 1 tbsp olive oil to a large skillet and add the zucchini noodles, saute 3-5 minutes.
  • Divide the zucchini noodles between four bowls.
  • Once the chicken is grilled, slice it up and place on top of the zoodles.
  • Spoon the tomato cucumber salad over the chicken and zoodles.
  • Optionally sprinkle feta cheese and fresh mint over the bowls.
  • Serve each bowl with a lemon wedge to squeeze over the bowl.