Tonight I made grilled chicken bruschetta; this is a recipe I've tried before going clean and was happy to see I didn't have to make any adjustments to make it all-natural. I was super excited to get to use some onions and basil from my garden.
If you think about it and are planning ahead, definitely start prepping this recipe the morning or early afternoon the day you want to eat it. As the recipe says, the bruschetta gets better and better the longer it sits because all those wonderful flavors blend together.
Grilled Chicken Bruschetta
From Skinnytaste.com
3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 oz mozzarella, diced
4 chicken breasts
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.
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