Quick Bruschetta Grilled Chicken
This dish is delicious, refreshing, and packed with lycopene, an anti-inflammatory carotenoid that helps calm immune responses when triggered.
Serves 4
Ingredients:
- 2 tbsp. extra-virgin olive oil, plus 3 tsp.
- 1½ lbs. boneless skinless chicken breasts, sliced thin
- 1 c. diced fresh tomatoes
- ¼ c. diced cucumbers
- ¼ c. diced red onions
- 2 tbsp. chopped fresh basil leaves
- Salt and pepper, to taste
- ¼ c. balsamic vinegar
Print Recipe
Instructions:
- Heat 2 tablespoons olive oil in a large skillet. Add the chicken and cook for about 6 minutes on each side or until the inside is no longer pink.
- In a mixing bowl, add the tomatoes, cucumber, and onion. Top the mixture with basil, salt and pepper to taste, 3 teaspoons olive oil, and balsamic vinegar. Mix well to combine.
- Once it’s done cooking, let the chicken cool on a plate and top with bruschetta.
