Bowls in the food world are the equivalent to Game Of Thrones in the TV world, SO HOT RIGHT NOW!
If you google “Bowl Trend In Food” you’ll find dozens of articles about how “Bowls Are The New Plates” (yes, that’s actually the title of an article from The Wall Street Journal! 🙂 )
This is one food trend that I’m not upset about at all! You can pack a lot of healthy ingredients into a bowl, while also adding a ton of flavor to make it super yummy!
A few weeks ago I hopped on the trend with a delicious recipe for Thai Peanut Pineapple Veggie Rice Bowls, although technically I was ahead of the trend with my Gluten Free Kung Pao Beef & Noodle Bowl that I introduced in 2013! 😉
Today I’m sharing a new favorite that incorporates one of my favorite spring and summer cooking trends, grilling, with the trendy new bowl phenomenon!
If you have time in the morning, toss the chicken in the marinade (don’t worry, it will take less than 5 minutes!) then in the evening, simply toss the chicken on the grill, mix up the bruschetta, spiralize some zucchini and a scrumptious bowl awaits you!
- 3 tbsp olive oil (divided)
- 2 tbsp balsamic vinegar
- ½ tsp sea salt
- ½ tsp black pepper
- 3 cloves garlic (crushed)
- 2 tbsp fresh basil (chopped)
- 2 chicken breasts
- 2 cups tomato basil bruschetta
- 3 Roma tomatoes (chopped)
- ¼ cup red onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp fresh basil (chopped)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp parmesan cheese (grated)
- 2 large zucchinis (spiralized into app. 4 cups zoodles)
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.
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.
The olive oil, balsamic vinegar and tomato juice from the bruschetta act as a dressing on the zucchini noodles and the pieces of tomato add a burst of freshness and flavor to every bite!
This dish is perfect for a quick, easy and healthy dinner, or pack it up for lunch! I ate one of the bowls for dinner earlier this week, then packed up the other bowl for the boyfriends lunch the next day. (Yes, I pack my boyfriends lunch, and yes, I cut his sandwiches in heart shapes 😉 )
What’s your favorite way to eat the bowl trend? Comment below and let me know! And be on the look out for more healthy bowl recipes coming soon!
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