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Zoodle Salad with Roasted Tomatoes and Chicken
Recipe

12 INGREDIENTS • 8 STEPS • 1HR

Zoodle Salad with Roasted Tomatoes and Chicken

5.0
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.
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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
Zucchini
2
Large Zucchini
or use one green and one yellow
Salt
to taste
Extra-Virgin Olive Oil
8 tsp
Extra-Virgin Olive Oil
Feta Cheese
4 Tbsp
Feta Cheese, crumbled
Pumpkin
2 cups
Pumpkins, diced
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Fresh Rosemary
to taste
Garlic
2 cloves
Nutrition Per Serving
VIEW ALL
Calories
323
Fat
21.0 g
Protein
13.6 g
Carbs
22.7 g
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Zoodle Salad with Roasted Tomatoes and Chicken
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author_avatar
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 (2 tsp) 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 (4 Tbsp).
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
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American
Gluten-Free
Keto
Low-Carb
Healthy
Shellfish-Free
Spring
Summer
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