Grilled Chicken Bruschetta on Zucchini

2 large zucchini
2 chicken fillets (each 5 oz) , pounded
1 medium avocado, peeled, pitted, and cubed
2 medium tomatoes
2 garlic cloves, minced
4 tbsp fresh lemon juice,
½ small red onion, finely chopped
3 tbsp chopped parsley
½ tbsp chopped thyme
¼ tsp chili flakes
2 tbsp olive oil

To make the marinade, in a small glass combine the thyme, 1/8 tsp of chili flakes, 1 tbsp of lemon juice and pinch of salt. Place the chicken in a sealable plastic bag and pour the marinade into the bag. Seal the bag tightly and marinate the chicken in a refrigerator for at least 30 minutes, turning occasionally.

In a small bowl combine the tomatoes, onion, garlic, parsley and 1 tbsp of lemon juice. Season to taste and set aside. Heat a barbecue until hot. Cut the zucchini into 1/2 ” thick lengthwise slices. Brush the slices with 1 tbsp of olive oil and grill for 2 minutes on each side. Remove the chicken from the marinade, brush with 1 tbsp of olive oil and grill for 3 minutes on each side. Let the chicken rest for 5 minutes and make the avocado sauce.

Place the avocado, remaining chili flakes, 1 tbsp of olive oil and remaining lemon juice in a bowl and coarsely mash with a fork. Season to taste.

Chop the chicken into bite size pieces. To assemble bruschetta, top zucchini slices with avocado sauce, chopped grilled chicken and tomato salsa and serve.


Posted on August 21, 2015, in Chicken, Low Carb, Paleo, Phase 3, Recipes. Bookmark the permalink. Comments Off on Grilled Chicken Bruschetta on Zucchini.

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