Cassie’s Ruminations

Chicken Bruschetta

This is a great light summer recipe that I found on the Cooking Light website and slightly modified for our tastes and what I had on hand – I only used two larger breasts, doubled the amount of zucchini, used Campari tomatoes since that’s what I had on hand, omitted the onion, used dried basil, grilled the chicken rather than broiling it, and omitted the Parmesan. My version of the recipe is below. The original is linked above.

If all three of you that read this are interested, I can start posting nutritional information for my meals. I keep track of all of it for my own interest. 😉

Chicken Bruschetta
Serves 2

1 tsp garlic powder
¾ tsp kosher salt, divided
¾ tsp black pepper, divided
2 boneless skinless chicken breasts (about 1.25 lb)
1 tbsp olive oil
1 package (8 oz) sliced button mushrooms
2 small zucchini (about 10 oz)
4 cloves garlic, minced
1 cup chopped Campari (on the vine) tomatoes (about 4 tomatoes, 7 oz)
1 tsp dried basil
4 tsp balsamic vinegar

Preheat the grill to medium low heat. Mix together the garlic powder, ¼ tsp of the kosher salt, and ¼ tsp of the black pepper. Sprinkle the chicken breasts with the mixture and put on the grill. Grill for 15 minutes, then flip and grill for 15 more minutes.

While the chicken is grilling, cut the zucchini into fourths lengthwise, then slice crosswise to end up with thin wedges. Set them aside in a bowl. Mince the garlic cloves with the remaining ½ tsp of kosher salt (it will help keep the garlic from sticking to your knife) and put them on top of the zucchini. Chop the tomatoes and set them aside in a separate bowl.

After flipping the chicken, heat the olive oil in a skillet. Add the zucchini and garlic to the skillet so that the garlic is in the oil first. Add the mushrooms on top. Sauté for 5 minutes or until the zucchini and mushrooms are tender. Add the tomatoes, remaining ¼ tsp of black pepper, the basil, and the vinegar, and stir to combine. Let simmer for 5 minutes to meld the flavors. Turn off the heat.

Remove the chicken from the grill and let rest for five minutes. Place chicken on plates and top with the vegetable mix.