Oregano Chicken Mediterranean Zoodle Bowl #healthy #veggies

Solid, tasty Oregano Chicken Mediterranean Zoodle Bowls. Delicious, delicate chicken bosoms overflowing with oregano and lemon flavor, heaped high on zucchini noodles and got done with smaller than usual chunks of mozzarella, broiled red peppers, pine nuts and olives.

In any case, while I am excessively energized for all that occasional change spectacularness, I am going to miss the new, dynamic, succulent, flavorful products of the soil summer yields. In this manner, I will flame broil and stuffing my face with ALL things summa-tastic while I despite everything can! Since before I know it, this blog will be loaded with football buddy food, at that point apples, pumpkins, soothing fall dishes, lastly occasion delights. So we totally should barbecue all the things! You heaaarrrd? You feel me.

Clearly, I flame broiled something breathtaking and sound for you all today – Grilled Oregano Chicken Mediterranean Zucchini Noodle Bowls. Woot! These dishes are sound, light and refreshingly scrumptious. These children are stacked with heavenly Mediterranean num nums that your I-heart-ALL-the-things-summer self hungers for. The flame broiled oregano chicken is lemony, herbaceous, delicious, delicate and roast licious. It is so fabulously loaded with flavor I needed to buy, marinate, and flame broil MORE… since Boy and I ate the whole pound of chicken – straight off the barbecue, leaving me none for the genuine dishes! Try not to pass judgment.

Also Try Our Recipe : Skinny Spinach Stuffed Chicken Breast

Oregano Chicken Mediterranean Zoodle Bowl #healthy #veggies #mediterranean #noodles #diet

Oregano Chicken:

  • 2 Skinless Boneless Chicken Breasts – pounded to even thickness* (about 1 pound total)
  • 1 tsp Anchovy Paste (can substitute 1 anchovy, minced)
  • 3 Cloves Garlic – minced
  • ¼ Cup Extra Virgin Olive Oil
  • 1 ½ tsp Lemon Juice
  • ½ tsp Lemon Zest
  • ½ small Yellow Onion – thinly sliced
  • ¼ Cup Fresh Oregano – roughly chopped – thinly sliced, plus more for garnishing
  • ½ tsp Salt
  • ¼ tsp Pepper
  • Vegetable Oil – to brush grates


  • 2 Zucchini – spiralized (about 1 pound total)
  • ¾ tsp Kosher Salt
  • 1 TBS Lemon Juice (about 1 small lemon)
  • ½ tsp Lemon Zest
  • 1 TBS Extra Virgin Olive Oil
  • 1 small clove Garlic - minced

Bowl Garnishes , to taste (optional):

  • Bocconcini Cheese
  • Sweet Roasted Red Peppers - thinly sliced
  • Green Olives
  • Pine Nuts
  • Lemon Zest
  • Fresh Oregano Leaves
  • Crushed Red Pepper Flakes


  1. Marinate the Chicken: In a large Ziploc bag combine the anchovy paste, garlic, olive oil, lemon juice, lemon zest, onion and oregano. Add chicken breasts and toss to coat. Set aside in the refrigerator for 6 hours to overnight to allow to marinate.
  2. Meanwhile, Prepare the Zucchini Noodles: Transfer the “noodles” to a fine mesh strainer set into a large bowl. Generously salt the noodles and toss to coat. Set aside for 30 minutes to allow the salt to remove excess moisture from the “noodles” and drain. Use a clean tea towel or paper towels to squeeze as much moisture as possible out of the noodles. Transfer to a medium sized bowl.
  3. In a small bowl whisk together lemon juice, olive oil, lemon zest, garlic and a pinch of pepper. Pour mixture over zucchini noodles and toss to combine.
  4. To Grill the Chicken: Remove chicken from fridge and allow to sit at room temperature for 30 minutes before grilling. Heat a grill, or grill pan, to medium/medium-high heat. Generously oil grates with vegetable oil. Remove chicken from marinade and allow excess to drip off and back into bag. Discard marinade.
  5. Grill chicken until browned, about 3-6 minutes. Flip and continue to grill on the second side and until browned and chicken is cooked through* (an instant read thermometer registers 160 degrees F.), an additional 3-6 minutes. Transfer to a clean work surface and allow to rest for 5-10 minutes. Cut into large bite sized pieces.
  6. To Serve: Divide zoodles equally between two bowls. Top with grilled chicken, bocconcini, red peppers, green olives and pine nuts. Garnish with lemon zest and oregano. Serve and enjoy!

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