BRUSCHETTA CHICKEN

grilled or baked

⭐️ 1 lb ripe tomatoes ⭐️ 1 tsp kosher salt ⭐️ 2 cloves garlic, minced ⭐️ 1 tbsp extra virgin olive oil ⭐️ 2 tsp balsamic vinegar ⭐️ 2 tbsp thinly sliced basil ⭐️ ground pepper, to taste ⭐️ balsamic glaze, to taste, optional

BRUSCHETTA INGREDIENTS

⭐️ 4 boneless skinless chicken breasts ⭐️ 2 tsp italian seasoning ⭐️ 1 tsp kosher salt ⭐️ 1 tsp onion powder ⭐️ 1 tsp garlic powder ⭐️ 1 tsp ground pepper ⭐️ 1-2 tbsp olive oil

CHICKEN INGREDIENTS

Serve with or without balsamic glaze (we swear it's still delicious either way!) to accommodate a number of diets - keto, Whole30, paleo, and low carb.

Core and seed tomatoes, then dice into 1/2" pieces.

1

Combine diced tomatoes, garlic and salt. Let sit 10 minutes.

2

Stir in olive oil, balsamic vinegar, basil, and pepper.

3

Pound chicken to even thickness - this will tenderize chicken and ensure even cooking.

4

Brush with olive oil, then season.

5

Grill over high heat or bake until the internal temperature reaches 165°F (swipe for more info!)

6

TO GRILL:  heat grill to high (400°F). Grill 5-6 minutes, then flip and grill 5-6 minutes more.  TO BAKE:  bake at 400°F for 10-12 minutes.

Top the cooked chicken with the tomato bruschetta and drizzle with balsamic glaze.

7