Zoodle Salad with Roasted Tomatoes and Chicken

Zoodle Salad with Roasted Tomatoes and Chicken

Light, balanced, tasty salad to serve as a main or as a side dish. Serve it warm or after a few hours in the fridge.

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.

Zucchini noodles, AKA zoodles, are the new culinary trend. Well, they have been for a few years now, but recently have become more and more popular not only among those on a gluten-free, Paleo or low carb diet, but also among everyone looking for a fresh and light meal idea.



I have posted a few zoodles recipes here on expatcucina.com, this one serves them with roasted tomatoes, grilled organic chicken breast, roasted pumpkin and a crumble of feta cheese.

Give it a try!

Ingredients (serves 4):

  • 1 large green zucchini
  • 1 large yellow zucchini
  • 8 tomatoes on the vine
  • salt and pepper
  • 2 -1/2 tbsp extra virgin olive oil
  • 1/4 cup feta cheese, crumbled
  • 250 gr. organic chicken breast, skinless
  • fresh mint leaves
  • 2 cups diced pumpkin
  • 1 tbsp balsamic vinegar
  • rosemary
  • 2 cloves garilc

Dress the pumpkin with salt, ground pepper, balsamic vinegar, chopped rosemary, garlic cloves and 1 tbsp of extra virgin olive oil, stir all ingredients together and bake at 200 C for about 30 min or until cooked. Set aside and let cool down.

Wash and spiralize one large green zucchini and one large yellow one

Season the tomatoes with salt, pepper and a drizzle of olive oil and bake in a pre-heated oven at 180C for about 20 min or until bursting and charred in spots.

Slice up the chicken breast, season with salt and ground black pepper and cook it on a hot grill. Then cut it up into cubes.

In a skillet heat up 1 tbsp of EVO, add your zoodles, season with salt and pepper and saute’ on medium for 3-5 min or until veggies soften lightly. Add now the tomatoes, grilled chicken, roasted pumpkin and stir until combined.

Add fresh chopped mint leaves and crumbled feta cheese.

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

Super yummy they make a very balanced meal with healthy fats, protein and fibers.

I made a large batch and had this as my lunch for the office for a couple of days.

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.