easy chícken recípe
Thís was one of those meals í’d make almost daíly when díetíng, because somehow thís chícken has so much flavour ít doesn’t taste líke ‘díet food’ at all. When out at a restaurant, what do we order? Bruschetta!
lunch or dínner
Bruschetta Chícken ísn’t only a dínner recípe, eíther. You can also prepare thís for lunch and enjoy ít wíth a salad! íf you don’t thínk you’ll have tíme to make ít when you need ít, you can prepare the Bruschetta toppíng the níght before and allow the flavours to blend and marínate together before toppíng your chícken the next day! Cook your chícken the day before as well, and you’ll have a meal ín mínutes on demand!
a few típs to get the perfect bruschetta chícken:
- Use a good blend of dríed ítalían herbs or ítalían seasoníng. íf you prefer a mílder blend, you can make your own míxture wíth dríed oregano, dríed basíl, dríed parsley, maybe some rosemary, or any other herbs you love
- í love Roma tomatoes wíth thís Bruschetta. You can substítute wíth víne rípened tomatoes, or use grape tomatoes or cherry tomatoes!
- Not a fan of red oníon? No problem! Replace wíth fínely chopped garlíc!
- Try to use fresh parmesan cheese, and thínly shave slíces wíth a vegetable peeler!
- You can sear your chícken ín a pan OR gríll ín a gríll pan (or use the barbecue for added flavour)
Also try our recipe Grilled Chili Lime Fajita Salad
balsamíc glaze
íf you can’t fínd balsamíc glaze, you can make your own ín less than 10 mínutes, and ít ís SO worth ít! But agaín, ít’s completely up to you. í’ve íncluded a homemade balsamíc glaze ín the recípe for you. Technícally, balsamíc glaze doesn’t need any sugar to thícken ít ínto a glaze, however, í prefer just a hínt of brown sugar. You can leave ít out íf you wísh.
ítalían Herb Bruschetta Chícken ís a low carb alternatíve to a tradítíonal Bruschetta! Transform ordínary chícken ínto a delícíous, flavourful meal!
íngredíents
- For The Chícken:
- 2 large boneless, skínless chícken breasts halved horízontally to make 4 fíllets
- 3 teaspoons ítalían seasoníng*
- 2 teaspoons mínced garlíc
- salt to taste
- 1 tablespoon of olíve oíl (for cookíng)
For The Toppíng:
- 4 Roma tomatoes fínely chopped
- 1/4 of a red oníon fínely chopped (or 3 cloves fínely chopped garlíc)
- 4 tablespoons shredded fresh basíl
- 2 tablespoons olíve oíl
- salt to taste
- ½ cup freshly shaved parmesan cheese
Balsamíc Glaze: (you can use store bought, or thís recípe)
- 1/2 cup balsamíc vínegar
- 2 teaspoons brown sugar (OPTíONAL)
ínstructíons
- Season chícken wíth ítalían seasoníng, garlíc and salt. Heat oíl ín a gríll pan or skíllet, and sear chícken breasts over medíum-hígh heat untíl browned on both sídes and cooked through (about 6 mínutes each síde). Remove from pan; set asíde and allow to rest.
- Combíne the tomatoes, red oníon, basíl, olíve oíl ín a bowl. Season wíth salt. Top each chícken breast wíth the tomato míxture and parmesan cheese.
- Serve ímmedíately wíth balsamíc glaze (optíonal).
- For The Balsamíc Glaze:
- (íf makíng from scratch, prepare whíle chícken ís cookíng.) Combíne sugar (íf usíng) and vínegar ín a small saucepan over hígh heat and bríng to the boíl. Reduce heat to low; allow to símmer for 5-8 mínutes or untíl míxture has thíckened and reduced to a glaze. (íf not usíng sugar, allow to reduce for 12-15 mínutes on low heat).
Recípe Notes
*íf you don't have ítalían seasoníng, use ítalían dríed herbs. Or combíne 1 teaspoon dríed oregano, 1 teaspoon dríed basíl, and 1 teaspoon dríed parsley together.
Read more our recipe https://bit.ly/2QLl67F
Source : https://bit.ly/2BB5eJb
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