Sunday, September 7, 2014

Bruschetta Chicken over Roasted Veggies

What a delicious and healthy meal! This definitely curbed my appetite for Italian food! I wasn't even missing pasta when I ate this! With buying the bruschetta instead of making it myself, I was able to save a lot of time on my busy week night!


1 lb of chicken tenders or thin sliced chicken breast
1 bunch of asparagus
1 purple onion
1 ball of mozzarella cheese
1 container of bruschetta (I used the Trader Joe's brand and it was delicious!)
1 tablespoon of EVOO
Fresh basil leaves for garnish
Salt and pepper for garnish


Pre-heat your oven to 400. Chop the asparagus in half and chop up your purple onion. Place the asparagus and onion, along with the EVOO drizzled on top in a casserole dish and place in the oven.The vegetables will need about 35-40 minutes to cook. Next, grill up your chicken. While your chicken is grilling, warm up your bruschetta and thinly slice your mozzarella. Once the chicken is finished cooking, top with thin slices of mozzarella and top with the bruschetta. Plate up with the vegetables underneath and garnish with fresh basil leaves, salt and pepper. Dig in and enjoy!

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