Friday, May 30, 2014

Paleo Bruschetta Chicken


This take on bruschetta replaces the traditional crisp bread at the base with balsamic grilled chicken. I have to say it was super easy and the whole family loved it! While I chose to include some sliced fresh mozzarella, you can keep it paleo (and more akin to traditional bruschetta) and skip the cheese.

I served this with some green beans and a grain-free foccacia (I'm still tweaking it).


Paleo Bruschetta Chicken

chicken: 
1 1/2 lb. chicken cutlets, cut into strips
1/4 cup balsamic vinegar
2 tbs. olive oil
3 minced garlic cloves
salt & pepper

topping: 
5 Roma tomatoes, chopped
1 medium onion, diced
3 tbs. balsamic vinegar
2 tbs. olive oil
3-4 minced garlic cloves
salt & pepper, to taste
1/3 cup thinly sliced fresh mozzarella (optional)
1/4 cup thinly chopped fresh basil

Place chicken in a large zip-top bag. Add vinegar, oil, garlic and some salt and pepper. Seal bag and shake well to thoroughly coat meat. Allow to marinate in the refrigerator for at least an hour.

When ready to cook chicken, preheat broiler. Remove chicken from marinade and cook on either an indoor grill pan or outdoor grill until cooked through.

To make tomato topping, combine tomatoes and onion in a bowl. Pour in vinegar and olive oil, and season with garlic, salt and pepper. Toss gently to coat.

Once chicken is cooked, place it on a baking sheet covered with tin foil. Pour tomato mixture over the top.

If using cheese, layer it over the tomatoes. Place chicken under broiler until the cheese has gotten bubbly and is starting to brown. Remove from oven and sprinkle chopped basil on top before serving.  If going dairy-free, simply scatter on the basil right after you top the chicken with the tomatoes and you are good to go!

2 comments:

  1. Yummy! I'm going to try this tonight, looks wonderful! Thanks for sharing.

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    1. Let me know how you liked it Ashlee! Thanks for commenting.

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