Brilliant Bruschetta Chicken

Bruschetta Chicken

This dinner I’ve been wanting to make for a while!  It’s so healthy, simple, and delicious.  I had been eating junk for a few weeks so it was time to get back into the healthy saddle.  What better way than by firing up the grill with chicken and topping with juicy plump tomatoes and heaping piles of garlic?

The chicken itself can really be cooked any way you like – I’m a simplistic “griller” when it comes to chicken breast.  All I need is salt, pepper, onion and garlic powder (obviously) and then Italian seasonings.  The real flavor comes from the tomatoes and garlic bruschetta, so you don’t want to do too much to the chicken.  Another idea is marinading the chicken in Italian Dressing…I didn’t do this but it’s certainly an option!

RECIPE:
Serving Size: 2 People

Ingredients:

For the Chicken:

1 lb chicken breast pounded thin

1 teaspoon Italian seasoning

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

salt and pepper to taste

For the Bruschetta:

1 medium vine ripe tomato

2 small cloves garlic, minced

1/8 cup chopped red onion (a little less than 1/4 onion)

1 tbsp fresh basil leaves, chopped

1/2 tablespoon extra virgin oil

1 tablespoon balsamic vinegar

salt and pepper to taste

1 oz part skim mozzarella, diced or shredded (optional)

Directions:

  1. Chop tomatoes and place in a large bowl. Add the garlic, basil, onion, and balsamic and season with salt and pepper. Set aside
  2. Preheat the grill to medium-high
  3. Season the pounded chicken breast and add to the preheated grill. Cook for 5-6 minutes on one side and flip cooking an additional 5 minutes or until chicken is done and reads an internal temperature of 165 degrees
  4. When ready to eat, add the mozzarella to the bruschetta mixture and scoop on top of the chicken breasts. There might be some leftover, so just put in a sealed container and refrigerate

Serving Suggestions:
I served with whole what pasta because that’s what Drew was craving and made a side order of roasted asparagus. You don’t need to have another vegetable since you have the tomato topping but my motto is “if there’s room on your plate, fill it with veggies!”….that’s not really my motto but I do love my greens!

If not serving with pasta, since the chicken doesn’t yield much sauce, my suggestion for a starch would be a garlic couscous

ImageThe Chef in the Works

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