Healthy, delicious Oregano Chicken Mediterranean Zoodle Bowls. Succulent, tender chicken breasts bursting with oregano and lemon flavor, piled high on zucchini noodles and finished with mini balls of mozzarella, roasted red peppers, pine nuts and olives.
¼CupFresh Oregano – roughly chopped– thinly sliced, plus more for garnishing
Vegetable Oil– to brush grates
2Zucchini– spiralized (about 1 pound total)
1TBSLemon Juice(about 1 small lemon)
1TBSExtra Virgin Olive Oil
1small cloveGarlic- minced
Bowl Garnishes, to taste (optional):
Sweet Roasted Red Peppers- thinly sliced
Fresh Oregano Leaves
Crushed Red Pepper Flakes
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.
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.
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.
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.
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.
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!
*Use a meat mallet, or use a rolling pin, to pound chicken to even thickness (about ¾’’ thick) for juicy, evenly cooked chicken. *If chicken is starting to brown too quickly before thermometer registers 160 degrees F, move chicken to a cooler side of the grill to finish cooking. *Grilling time for chicken will depend on thickness and size of chicken *Inactive Marinade Time of 6+ hours