Skinny Bruschetta Chicken

Say H E L L O to my new favorite chicken dinner — skinny bruschetta chicken!!

I got a ton of feedback on my Thai Peanut Chicken (still a fav!) so I had to share another dynamite chicken recipe!

My husband and I could eat chicken every single night of the week — no problem.  Since we love it so much, we are always looking for new, healthy recipes!

Enter — SKINNY BRUSCHETTA CHICKEN!

I found this recipe and tweaked it a bit to make it more waistline friendly.  It turned out DELICIOUS and I can’t wait to share the recipe!!

Ingredients:

4 chicken breasts (pounded thin)

4 tbsp fresh basil

2 tsp garlic

1/4 red onion

4 Roma tomatoes

3 tsp italian seasoning

2 tbsp olive oil (separated)

1/4 cup parmesan cheese

salt

Your first step is to make the bruschetta mixture in a small mixing bowl.

  1.  Take your fresh basil and chop it into small pieces.  Roughly measure out about 4 tbsp.
  2.  Dice all 4 Roma tomatoes into small chunks based on the size you desire.
  3.  Mince the 1/4 of a red onion.
  4.  Add 1 tbsp olive oil.
  5.  Include 1/4 cup parmesan cheese — freshly shaved is best!
  6.  Salt to taste.
  7.   Combine all ingredients.

Next, you want to sear your chicken.  

  1.  Coat a hot pan with the remaining 1 tbsp of olive oil.
  2.  Place all 4 chicken breasts onto the pan after pounding them thin.  Note:  I did NOT pound them thin which resulted in a much longer cooking time — lesson learned!!
  3.   Add 1.5 tsp of italian seasoning and 1 tsp minced garlic to the breasts and let sear for about 5 minutes — flip and repeat.
  4.   Check chicken temperature periodically with a meat thermometer.  You want the internal temperature to reach, but not exceed, 165 degrees.

I just loved how searing the chicken in such a small amount of oil still gave them that crispy, crunchy exterior — mmmmmm!

Last step — assemble!

Last but not least, take your seared chicken breasts and top them with equal parts bruschetta mixture and pair with your favorite carb and veggie!  We did a quinoa/brown rice mixture as well as sauteed snap peas — perfect!

 

E N J O Y!

Thai Peanut Chicken!

This has become a STAPLE in our household!  In my opinion, Thai Peanut Chicken is a recipe that consists of a whole bunch of ingredients that just don’t seem like they could ever taste good together, combined, to make….perfection.  Add on the fact that it’s a crock pot meal and this busy mama is IN!

My husband originally found this recipe and I tweaked it to make it a bit more waistline friendly and up our alley!

Ingredients:

4 chicken breasts

3/4 cup mild salsa

1/3 cup smooth peanut butter

2 tbsp lime juice

1 tbsp reduced – sodium soy sauce

2 tsp ground ginger (or grated fresh!)

First, start by lining your crock pot with one of these handy dandy crock pot liners!

Then, after trimming the fat off your chicken breasts, place them in the crock pot on top of the liner.  

Next, it’s time to put together that tasty Thai sauce that sounds super strange but actually tastes like heaven!  Add all of your remaining ingredients into a mixing bowl and mix until all ingredients are combined.

          

Lastly, ladle one big spoonful of sauce over each chicken breast until all 4 are covered.

Time to crock it up!

Now, the original recipe stated that this should be cooked on low for 8 hours.  However, my crock pot is a BEAST and I started cooking it later in the day so I put it on high for 2 hours and it was perfect!  Know your crock pot! If you will be at work or you are cooking it over night — definitely use your low setting.  If you’re like me and forgot to put it together in the morning and you’re making it mid afternoon — use your high setting, just keep an eye on it!

We paired the thai peanut chicken with some simple brown rice and broccoli!  I bet this would be SUPER yummy with pineapple as a side…definitely trying that next!

ENJOY!