It’s a Fiesta! Keeping it Fresh with “Bruschetta”

Not only is this post a simple recipe, but it’s part of the Novice Gardener’s Fiesta Friday Celebration! So how do I celebrate Friday after a long week? With fresh recipes and enjoying the beauty of springtime, of course! And, be sure not to miss the small surprise at the end of this post. 🙂

Now, I don’t know about you, but one of the foods I missed most after being diagnosed with Celiac Disease was Bruschetta!  It wasn’t really the crunch of the bread underneath that I craved, but the fresh flavors on top.  So, while you could put this recipe on a GF bread, why not chicken?!

For my friends from Italy, this is nowhere near a typical Bruschetta.  You’ll notice that with most of my dishes. However, the bold flavor and fresh taste is perfect for the warmer weather, and the summertime vegetables that are right around the corner!

Chicken Bruschetta*

Allergens: Celiac friendly and free of the top 8 allergens. Always check the labels on the ingredients that you choose to purchase.

IMG_8389Ingredients

  • 2-4 skinless, boneless chicken breasts
  • 1 tsp. garlic powder
  • ½  tsp. salt, divided
  • ¼  tsp. black ground pepper, divided
  • 1 Tbsp. olive oil
  • 1 cup mushrooms, sliced
  • 1 small zucchini, chopped
  • IMG_83864 garlic cloves, minced
  • 1 cup grape/cherry tomatoes, sliced in half
  • ½ cup red onion, chopped
  • ½ cup chopped fresh basil
  • 4 tsp. balsamic vinegar

Procedure

  1. Create a garlic rub by combining olive oil, 1 tsp. garlic powder, ¼ tsp. salt, and  ⅛ tsp. black ground pepper. Sprinkle on the chicken. Sear on both sides in a skillet, and cook chicken through in the oven at 400 for 10-12 minutes. IMG_8387
  2. Simultaneously prepare vegetables. Chop up the vegetables.  The best way to cut the zucchini is to quarter it lengthwise and slice.
  3. Heat 1 Tbsp. olive oil in a skillet over medium-high heat.  First, sauté the mushrooms, zucchini, and garlic with a ¼ tsp. salt. After ≈ 2 minutes add the tomato, onion and basil with the balsamic vinegar and ⅛ tsp. ground black pepper. Sauté for ≈ 3 more minutes (or till cooked to taste).
  4. Place the sautéed vegetables over the warm chicken.
  5. Serve warm with sides of your choice!  IMG_8398

Tips and Tricks

  • This recipe is designed for 4 chicken breasts, but if you want a side of the vegetable medley (like we do!), the same number of vegetables works great for 2 breasts as well.

    IMG_8390

    Covered in Veggies!

  • If you like this recipe, be sure to check out my other simpler chicken dish (yet slightly spicier), Mexican Chicken.
  • *Adapted from Cooking Light, August 2000

Lastly, in other “Fiesta worthy” items to bring to the party, we have daffodils popping up everywhere! Since we moved to a new home in the fall, these flowers have been a delightful surprise. 🙂

IMG_8407

How do you celebrate your Fridays?! And, to learn more and join the party follow the link below!

14 Comments

  1. The Novice Gardener April 28, 2014
    • Kaila511 April 28, 2014
    • Kaila511 April 28, 2014
  2. Aditi April 28, 2014
    • Kaila511 April 28, 2014
  3. nancyc April 29, 2014
    • Kaila511 April 29, 2014
    • Kaila511 April 29, 2014
  4. Ngan R. April 29, 2014
    • Kaila511 April 30, 2014
  5. illcookyouwash May 5, 2014
    • Kaila511 May 6, 2014

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