Summer Fresh Bruschetta Chicken
Updated: Jun 22, 2021
I've yet to meet someone who doesn't like tomatoes (if you happen to be an outlier..please don't burst my bubble and keep it to yourself). It's a shame that we limit this nutrition powerhouse to just a slice or two on our sandwich or burger. With powerful antioxidants and a punch of lycopene, tomatoes are a great way to show your prostate some love all the while protecting your skin from those harmful UV Rays. Talk about food as medicine! I am getting ready to put my very own homegrown reds to good use this summer in salads, puréed in soup and as my favorite substitute to any meat marinade.....bruschetta! This recipe uses chicken but can just as easily be swapped for fish, lean steak or adorned over a bed of greens or quinoa.
3, 4oz Chicken Breasts
5 small tomatoes, chopped
1 clove garlic, minced
½ small red onion, chopped
1 tsp. olive oil
1 tsp. balsamic vinegar
1/8 tsp sea salt
Handful basil, chopped
1. Preheat oven to 375 degrees, sprinkle some salt and pepper over chicken, cover and bake for about 35 to 40 minutes.
2. While that is cooking, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in bowl. Refrigerate until chicken is ready.
3. Spoon the tomato mix over top the chicken.