Chicken Bruschetta with Lemon Zested Green Beans
by Seay Stanford
This recipe is SUPER easy and can be prepped ahead of time. This recipe is originally from the Chalean Extreme meal plan, but I modified it to fit my family's taste. This is one that you can easily prep on Sunday and cook later in the week. All three of my children LOVED it...even my four year old! The cheese obviously adds more calories, but it does make it more rich, flavorful and filling. I buy all organic ingredients as I'm more concerned about food quality and portions, than calories.
What you need:
5 Oz Boneless Skinless Chicken Breast, Butterflied (I buy organic chicken. No hormones or antibiotics)
1 tsp Onion Powder
1 tsp Chili Powder
1 Plum Tomato Diced
2 TBL fresh Basil, sliced
1 tsp Garlic, minced
1 tsp Olive Oil
2 Cups Steamed Green Beans
OPTIONAL ADD ONS: Lemon Zest, Mozzarella and Balsamic Glaze
Salt and Pepper
PREPARATION: Season chicken with onion powder, and grill, bake, or broil until done. To make bruschetta, combine tomatoes, basil and minced garlic and season with salt and pepper to taste. Top chicken with the brochette and serve with steamed green beans.
I personally bake the chicken and when there is 5 minutes left, I add the bruschetta, mozzarella and the balsamic glaze on top and let melt.
I spray the green beans with extra virgin olive oil and then grate fresh lemon zest on top.
(Not including Balsamic Glaze and Mozzarella)
Protein: 48 g
Carbs: 22 g
Fiber 3 g
Fat Total: 10 g