Ingredients

The following ingredients have 4 Servings
  • 4 Roma tomatoes (seeded and diced)
  • 3 cloves garlic (minced)
  • 3 Tbsp. olive oil
  • 2 tsp. balsamic vinegar
  • 2 Tbsp. fresh basil (chopped)
  • 1 tsp. salt
  • 1/4 tsp. fresh cracked pepper
  • 4 medium boneless skinless chicken breasts (uniformly sized)
  • 1 tbsp salt and pepper
  • 2 tbsp. avocado or refined coconut oil

Instruction

  • Stir together all bruschetta ingredients in a medium bowl and set aside. If desired, gently pour out excess liquid after a few minutes, if tomatoes are very watery.
  • Heat 2 teaspoons oil over medium heat. Season both sides of chicken breasts with plenty of salt and pepper. Gently add chicken breasts to skillet without overcrowding. Cook the first side for 8 minutes without moving. Flip chicken breasts and cook second sides 2-4 minutes or until cooked through, about 161-162º F internal temperature. Transfer to a plate and let rest 5 minutes.
  • After resting chicken breasts for 5 minutes, transfer chicken to serving plates and top generously with bruschetta.