Bruschetta Chicken

This Italian-inspired chicken dish brings bold flavor without any gluten or dairy. The herb marinade and fresh salsa make it a standout for weeknight dinners or entertaining.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

Salsa Topping:

• 6 medium roma tomatoes, seeded and chopped
• 1/4 cup finely chopped fresh basil leaves
• 1/2 tsp sea salt
• 3 cloves fresh garlic, minced
• 1 Tbsp balsamic vinegar
• 1/4 tsp freshly ground black pepper
• 1 Tbsp olive oil

Chicken Breast:

• 1 Tbsp chopped fresh oregano
• 1 Tbsp chopped fresh basil
• 1/2 tsp chopped fresh thyme
• 1 tsp chopped fresh Italian parsley
• 2 Tbsp fresh lemon juice
• 2 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 4 skinless, boneless chicken breast halves

Instructions:

1. For salsa, combine all ingredients in a medium bowl. Cover and chill in refrigerator until ready to serve.
2. For chicken breast, combine all ingredients in a large ziplock bag. Shake to distribute well, seal, and marinate in refrigerator for at least 1 hour.
3. Preheat oven to 350°F.
4. Remove chicken from bag; discard marinade.
5. Place chicken in a glass baking dish. Cover with foil and bake in oven for 30 to 40 minutes or until chicken is thoroughly cooked.
6. Serve with salsa on top; garnish with fresh basil leaves.

Recipe inspired by Clean Eating Magazine

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