This Chicken Bruschetta is awesome! If you like seasoned chicken and bruschetta, then you will love this! Anyone else already breaking out the grill? I live in Colorado, so most people don’t grill throughout winter, but I do! Everything just tastes so much better grilled. BUT you can bake this as well, and it will still be great! You might think this is a good summer dish, and I agree! But I could eat this all year long. I just love it because it’s so simple, nutritious and fresh. I’ve also decided that I eat A LOT of avocado, I’m not going to use the words “too much,” because I’m not sure there is such a thing. I will pretty much add avocado any chance I get. If you aren’t an avocado lover, feel free to leave them out, but if you are then pile them on baby!
You might also like:
- 3 or 4 chicken breasts
- 4 or 5 small tomatoes, chopped
- 1 clove garlic, minced
- 1/2 small red onion, chopped
- 1 avocado, chopped
- 1 tsp. olive oil
- 1 tsp. balsamic vinegar
- 1/8. tsp sea salt
- Handful basil, chopped
- Rub salt and pepper all over the chicken, and grill about 4 minutes each side. If you choose to bake it, preheat to 375, still rub with salt and pepper, cover and bake for about 35 to 40 minutes until no longer pink inside.
- Meanwhile, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt, and basil in a bowl. Fold in avocado gently. Refrigerate until chicken is ready to be served and spoon over the top of the chicken.
Adapted from: domesticsuperhero.com