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
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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