Pan seared chicken with a fresh bruschetta topping will have you enjoying eating healthier this year!
Like many people across the globe, when the new year comes around, I try to eat a little healthier. Does it stick through to the following year? Not really but I take pride in the time that I do spend eating healthy! Haha
This meal takes no time to prepare at all and you likely have all the ingredients on hand. The star of the show is the bruschetta. I like to use grape tomatoes for this recipe since the tomatoes hold their shape well and soak in all the spices. The chicken is seasoned with the same seasonings as the bruschetta so it all pairs perfectly together.
You can serve this chicken over some spaghettini pasta, rice or even quinoa. Don’t skimp out on the balsamic glaze. I just use a store bought one from my local grocery store. It completes the whole dish!
Ingredients
4-5 chicken breasts
½ tsp salt
1 tsp dried basil
1 tsp dried oregano
2 tbsp olive oil
Bruschetta topping
2 cups grape tomatoes, halved
3 green onions, chopped
½ cup parsley, chopped
1 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
½ tsp salt
1 tbsp olive oil
½ cup crumbled feta cheese
2 tbsp chopped fresh basil
Balsamic glaze
Instructions
Place chicken in a bowl. Season with salt, basil, oregano & olive oil.
While the chicken marinates, prepare bruschetta topping then refrigerate it until ready to use.
In a skillet, heat 1 tbsp olive oil. Add chicken and cook through, flipping half way. The internal temp should read 165 on a meat thermometer.
Once chicken is cooked, place chicken on a serving platter. Spread the bruschetta mixture over the chicken.
Sprinkle with feta cheese, fresh basil and a drizzle of balsamic glaze.