Whole 30 Chicken Bruschetta
Healthy flavorful meal that takes no time at all!
Ingredients
Balsamic Glaze
- 1/2 cup balsamic vinegar whole 30 approved
Marinade
- 5 tbsp olive oil
- 2 tbsp Italian seasoning
- 1 tbsp balsamic vinegar whole 30 approved
- salt and pepper to taste
Chicken Bruschetta
- 1 1/2 lb chicken tenderloins
- 8 oz baby bella mushrooms
- 1/2 cup tomatoes diced
- fresh basil garnish
- 1/2 cup cherry tomatoes cut in half, garnish
Instructions
Balsamic Glaze
- The balsamic glaze can be made anytime, I did it while I cooked my chicken. Add 1/2 cup balsamic vinegar to small sauce pan. Bring up to a boil then cut heat down to low, whisking occasionally for 12-15 mins until vinegar is reduced by half and thicker.
Marinade
- Combine first four ingredients in a container you would like to use to marinade the chicken. Set aside.
Chicken Bruschetta
- Put a rag on a cutting board, then a big piece of plastic wrap over that. Place chicken down, then another piece of plastic wrap on top. Make sure to leave plenty of space for the chicken to be flattened.
- Take a mallet, rolling pin, or empty wine bottle and beat until very thin.
- Place chicken in marinade container and put in the fridge for 30 minutes.
- Once ready to cook, heat large saute pan on medium. Add chicken in two batches. Cooking 4 minutes on one side, and 1 minute on the other.
- On the last batch of chicken add 1/2 diced tomato (not grape) to the pan. Cooking through and setting aside.
- Add the remainder of the marinade and mushrooms to the pan. The mushrooms will soak up all the goodness left in the pan. Cook until soft about 7 minutes, stirring occasionally.
- Plate on top of spinach that's been tossed in a light tasting vinaigrette. I used Lemon Dijon Vinaigrette, top with mushrooms, both tomatoes, balsamic glaze and fresh basil!