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.
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.
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
Directions
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.
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.
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.