Who isn’t a fan of a delicious bruschetta starter? Well we love the flavours involved in this dish but as many of you may know, our household is pretty much bread free. Occasionally we have bread at the weekends but it doesn’t make much of an appearance during the week. Mainly because there are much better, less processed and more nutrient dense carbs we prefer to have. That being said, we still love the flavours of tomato and basil together so we made this Chicken Bruschetta meal last night. Doesn’t hurt that we have tomatoes and fresh basil growing in our garden that needed to be used! Tasty, fresh and a great quick meal for a summer night at home.
Bread-less Chicken Bruschetta (makes 4 servings):
2 cups fresh tomatoes, chopped
2 cloves of garlic, diced
1/4 cup red onion, chopped
2 tbsp fresh basil leaves, chopped
1 tbsp olive oil
1 tbsp balsamic vinegar
1 pinch of salt and pepper
60g Tre Stelle Bocconcini cheese (mini)
600g chicken breast cutlets (or cut breasts into cutlets)
1/2 tbsp per peri seasoning (black label from zehrs, or use a seasoning of your choice)
1 tsp olive oil
1) Combine the onion, olive oil, balsamic and salt and pepper in a bowl and let sit for 5 mins. Then add in the tomatoes, garlic and basil. Let sit for at least 10 mins, but the longer it sits, the better (overnight is great as it will have time to marinate).
2) Meanwhile, season the chicken with 1 tsp olive oil, salt and pepper and a small sprinkling of peri peri chicken seasoning. BBQ until cooked through or pan fry these babies for about 3 mins a side.
3) When ready to serve, place the chicken on a plate, top with the tomato mixture and then sliced bocconcini. You can broil for 2 mins to melt the cheese slightly if you choose. Otherwise just toss the cheese in with the tomato mixture like we did. Top with additional basil if you like and enjoy with a side of pasta salad like we did (pasta salad is a separate recipe, not included in this macro count).
Macronutrient Breakdown (per serving):