Zoodle Salad with Roasted Tomatoes and Chicken

Recipe

12 INGREDIENTS • 8 STEPS • 1HR

Zoodle Salad with Roasted Tomatoes and Chicken

5

2 ratings

It’s zoodle season! Summer just calls for fresh, light and colorful dishes, like this green and yellow zucchini noodles dressed with roasted tomatoes, grilled chicken breast, roasted pumpkin and crumbled feta cheese.

Zoodle Salad with Roasted Tomatoes and Chicken

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

It’s zoodle season! Summer just calls for fresh, light and colorful dishes, like this green and yellow zucchini noodles dressed with roasted tomatoes, grilled chicken breast, roasted pumpkin and crumbled feta cheese.

1HR

Total Time

$3.39

Cost Per Serving

Ingredients

Servings

4

US / Metric

2

or use one green and one yellow

8

to taste

to taste

Ground Black Pepper

2 1/2 Tbsp

Extra-Virgin Olive Oil

1/4 cup

Feta Cheese, crumbled

9 oz

Chicken Breasts

to taste

Fresh Mint Leaves

2 cups

Pumpkins, diced

1 Tbsp

Balsamic Vinegar

to taste

2 cloves

Nutrition Per Serving

VIEW ALL

Calories

323

Fat

21.0 g

Protein

13.6 g

Carbs

22.7 g

Zoodle Salad with Roasted Tomatoes and Chicken

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Preheat the oven to 400 degrees F (200 degrees C).

step 2

Dress Pumpkins (2 cups) with Salt (to taste) and Ground Black Pepper (to taste), Balsamic Vinegar (1 Tbsp), chopped Fresh Rosemary (to taste), Garlic (2 cloves) and Extra-Virgin Olive Oil (1 Tbsp). Stir all ingredients together and bake in a preheated oven for 30 minutes or until cooked. Set aside and let cool down.

step 2 Dress Pumpkins (2 cups) with Salt (to taste) and Ground Black Pepper (to taste), Balsamic Vinegar (1 Tbsp), chopped Fresh Rosemary (to taste), Garlic (2 cloves) and Extra-Virgin Olive Oil (1 Tbsp). Stir all ingredients together and bake in a preheated oven for 30 minutes or until cooked. Set aside and let cool down.

step 3

Spiralize Zucchini (2).

step 4

Season the Tomatoes (8) with Salt (to taste), Ground Black Pepper (to taste), and Extra-Virgin Olive Oil (1/2 Tbsp) and bake for 20 minutes or until bursting and charred in spots.

step 5

Skin and slice up the Chicken Breasts (9 oz), season with Salt (to taste) and Ground Black Pepper (to taste), and cook it on a hot grill. Then cut it up into cubes.

step 5 Skin and slice up the Chicken Breasts (9 oz), season with Salt (to taste) and Ground Black Pepper (to taste), and cook it on a hot grill. Then cut it up into cubes.

step 6

In a skillet heat up Extra-Virgin Olive Oil (1 Tbsp) add your zoodles, season with Salt (to taste) and Ground Black Pepper (to taste), and saute on medium for 3 to 5 minutes or until veggies soften lightly.

step 7

Add now the tomatoes, grilled chicken, roasted pumpkin and stir until combined. Add chopped Fresh Mint Leaves (to taste) and Feta Cheese (1/4 cup).

step 8

Serve your zoodles right up or refrigerate them for a couple of hours.

step 8 Serve your zoodles right up or refrigerate them for a couple of hours.

Tags

view more tags

0 Saved

top