Baked Chicken Bruschetta

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Servings: 4 Prep: 20 min Cook: 30 min Dairy Free Gluten Free Paleo Oven Added about 1 month ago

Ingredients

For the marinade: 2 lemons 4 tablespoons balsamic vinegar 2 tablespoons extra virgin olive oil 2 tablespoons Worcestershire sauce 2 tablespoons honey 1 tablespoon Dijon mustard 1 ½ tablespoons minced garlic ⅛ teaspoon red chili flakes, or to taste 1 ½ teaspoons sea salt, to taste ¼ teaspoon ground black pepper 1 ½ pounds chicken breasts For the bruschetta: 4 large tomatoes ½ small red onion ¼ bunch fresh basil ¼ teaspoon sea salt 2 teaspoons minced garlic 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar ¼ teaspoon ground black pepper, to taste 4 teaspoons balsamic glaze, optional

Instructions

1. For the marinade: Zest 1/4 of the lemons, and juice all of the lemons.

2. Prepare the marinade by placing all of the ingredients for the marinade into a bowl and mixing well.

3. Add in the chicken breasts, ensuring they are coated in the marinade. Set aside to marinate.

4. For the bruschetta: While the chicken is marinating, dice tomatoes. Peel and dice onion. Chop basil leaves.

5. Place the diced tomatoes in a sieve over a bowl and sprinkle with salt. Set aside for about 10 minutes to drain the excess water from the tomatoes.

6. Discard water from tomatoes and place them into a bowl. Add onion, garlic, olive oil, balsamic vinegar, and basil. Season with pepper and mix to combine.

7. Heat oven to 400F.

8. Place chicken breast and some of the marinade into an oven-proof dish and bake in the oven for 20-25 minutes, until chicken has cooked through.

9. Make sure an internal temperature of 165F is reached.

10. Place chicken breast onto plates, top with the tomato bruschetta, and a drizzle of balsamic glaze.