Category

 

 2 boneless skinless chicken breasts
 4 small tomatoes, diced
 1/4 cup red onion, finely sliced
 2 tablespoons fresh basil, chopped
 2 cloves garlic, minced
 1 1/2 tsp balsamic vinegar
 1 tsp garlic powder
 1 tsp italian seasoning
 2-3 medium-sized zucchini
 4 1/2 tablespoons olive oil, divided
 Salt and pepper, to taste
For the Zucchini
1

Preheat oven to 400 degrees. Cut each zucchini in half across the middle, then quarter each half
lengthwise. In a mixing bowl combine zucchini, 11/2 tablespoon of olive oil, garlic powder and
Italian seasoning. Mix to combine and season with salt and pepper. Bake for 20 minutes, flipping zucchini halfway.

For the Chicken
2

In a medium bowl, combine tomatoes, red onion, basil, garlic, balsamic vinegar, and 1 tablespoon olive oil. Season with salt & pepper, stir to combine, and set aside.

3

Slice each chicken breast in half horizontally ( butterflying). Pat chicken dry and season both sides
with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat until
shimmering. Add cutlets, working in batches if necessary. Sear chicken 3 to 4 minutes per side,
until chicken is cooked through. Transfer to a cutting board and let rest.
Spoon bruschetta mixture over chicken and serve alongside roasted zucchini.

Ingredients

 2 boneless skinless chicken breasts
 4 small tomatoes, diced
 1/4 cup red onion, finely sliced
 2 tablespoons fresh basil, chopped
 2 cloves garlic, minced
 1 1/2 tsp balsamic vinegar
 1 tsp garlic powder
 1 tsp italian seasoning
 2-3 medium-sized zucchini
 4 1/2 tablespoons olive oil, divided
 Salt and pepper, to taste

Directions

For the Zucchini
1

Preheat oven to 400 degrees. Cut each zucchini in half across the middle, then quarter each half
lengthwise. In a mixing bowl combine zucchini, 11/2 tablespoon of olive oil, garlic powder and
Italian seasoning. Mix to combine and season with salt and pepper. Bake for 20 minutes, flipping zucchini halfway.

For the Chicken
2

In a medium bowl, combine tomatoes, red onion, basil, garlic, balsamic vinegar, and 1 tablespoon olive oil. Season with salt & pepper, stir to combine, and set aside.

3

Slice each chicken breast in half horizontally ( butterflying). Pat chicken dry and season both sides
with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat until
shimmering. Add cutlets, working in batches if necessary. Sear chicken 3 to 4 minutes per side,
until chicken is cooked through. Transfer to a cutting board and let rest.
Spoon bruschetta mixture over chicken and serve alongside roasted zucchini.

Notes

Bruschetta Chicken With Roasted Zucchini

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