Bruschetta Chicken
Pan-seared chicken topped with a buttery garlic tomato bruschetta mix and finished with a drizzle of olive oil.
Ingredients
6 oz boneless, skin-on chicken thighs or breasts
1½ Tbsp butter or tallow (for cooking)
½ cup cherry tomatoes, finely diced
1 small clove garlic, minced
1 Tbsp shallot or red onion, finely minced
1 Tbsp fresh basil, chopped
1 tsp balsamic vinegar (optional, for tang)
Salt and pepper, to taste
1 tsp olive oil (for finishing)
Optional: freshly grated Parmesan for garnish
Macronutrients
(makes 1 serving)
Protein: 42g
Fat: 39g
Carbs: 5g
Preparation
In a small bowl, combine diced tomatoes, garlic, shallot, basil, salt, pepper, and optional balsamic vinegar. Set aside to let flavors meld while you cook the chicken.
Season chicken with salt and pepper. In a skillet over medium-high heat, melt butter or tallow. Sear chicken skin-side down (if using thighs) for 4–5 minutes until golden and crisp. Flip and cook another 3–4 minutes until fully cooked through. Remove from heat and let rest briefly.
In the same skillet, reduce heat to medium. Add the tomato mixture and sauté gently for 1 minute just to warm and soften slightly — not to fully cook.
Place chicken on a plate and top with warm bruschetta mixture. Drizzle with olive oil and garnish with fresh Parmesan or extra basil, if desired.
SUNDAY 260517