Grilled Chicken with Sundried Tomato Topping

by Julie Gilbert

4 servings

30 grams protein

 

2 cups Cherry Tomatoes (diced)

1/2 cup Sun Dried Tomatoes (chopped)

2 ozs Mozzarella Ball (small, chopped)

1/4 cup Basil Leaves (chopped)

2 tbsps Shallot (finely chopped)

1 tbsp Capers (chopped)

1 tbsp Balsamic Vinegar

3 tbsps Extra Virgin Olive Oil (divided)

Sea Salt & Black Pepper (to taste)

1 lb Chicken Breast (boneless, skinless)

​Preheat the grill to medium-high heat.

Mix the tomatoes, sun dried tomatoes, mozzarella, basil, shallots, capers, vinegar, and 2/3 of the oil in a bowl. Season with salt and pepper and set aside.

Brush the chicken with the remaining oil and season with salt and pepper.

Grill the chicken for eight to 10 minutes per side, or until cooked through. Serve the chicken topped with the bruschetta mixture, and enjoy!

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  • Use red onions, green onions or garlic in place of shallots.
  • Serve with your favorite grain.

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