7 May, 2018
Back on the diet train…toot, toot!
I’ve had a little too much fun testing out comfort recipes in the Instant Pot over the last couple months…so I am refocusing on healthy eating for spring (of it ever gets here). Starting off this week with Grilled Chicken Bruschetta from Skinny Taste.
This recipe is SO simple. Start out making a tomato mixture…combining olive oil, chopped red onion and balsamic vinegar with a bit of salt and pepper. Set aside while you combine your chopped tomato, garlic, basil. After, mix together your tomato and balsamic mixtures together, adding a bit more S+P and mozzarella cheese (I used shredded). Make sure you taste test after adding the seasoning, as you need to make sure it is properly executed. Store in the fridge for at least 10 minutes but up to overnight. I chilled for about 30 minutes (while I prepared the chicken), but had this for leftovers the following day and the topping was amazing!
The only thing left to do is make the chicken. This recipe calls for chicken cutlets or tenderloins, so the cook time will be less than a whole breast. I would have like to grill them, but we use charcoal and it was just too late to start. I settled for the Instant Pot. I used the rack that come with the pot and deposited 1 cup of water at the bottom. I seasoned with Lawry’s, garlic powder and S+P and cooked on manual for 6 minutes. They were perfect!
The bruschetta topping was so robust if flavor, it had my taste buds yearning for summer. Even my husband, who is not the biggest fan of tomatoes, really liked this recipe! This is the perfect match for a boring ole piece of grilled chicken, without adding a ridiculous amount of calories. This will be on the rotation for summer, for sure! I can’t wait to use tomatoes and basil from my garden.
For the full recipe, follow the link: