November 14, 2024
Grilled Chicken with Sundried Tomato Bruschetta
Grilled Chicken with Sundried Tomato Bruschetta
4 servings | 30 minutes
Ingredients
- 2 cups Cherry Tomatoes (diced)
- 1/2 cup Sun Dried Tomatoes (chopped)
- 2 ozs Mozzarella Ball (small, chopped)
- 1/4 cup Basil Leaves (chopped)
- 2 tbsps Shallot (finely chopped)
- 1 tbsp Capers (chopped)
- 1 tbsp Balsamic Vinegar
- 3 tbsps Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 lb Chicken Breast (boneless, skinless)
Directions
- Preheat the grill to medium-high heat.
- Mix the tomatoes, sun dried tomatoes, mozzarella, basil, shallots, capers, vinegar, and 2/3 of the oil in a bowl. Season with salt and pepper and set aside.
- Brush the chicken with the remaining oil and season with salt and pepper.
- Grill the chicken for eight to 10 minutes per side, or until cooked through. Serve the chicken topped with the bruschetta mixture, and enjoy!
Notes
- Refrigerate in an airtight container for up to three days.
- One serving is approximately one cup of bruschetta with chicken.
- Use red onions, green onions or garlic in place of shallots. Serve with your favorite grain.
Nutrition Facts
(Amount per serving)
307 Calories
17g Fat
9g Carbs
2g Fiber
6g Sugar
30g Protein
94mg Cholesterol
183mg Sodium
2mg Iron
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)