Skinny Chicken Bruschetta

I was ready for a night of chicken but I was craving a new way to make it. On top of that I was fixated on the less is more approach and wanted to use things I had lying around and needed to use up some cherry tomatoes. Enter chicken bruschetta!

Both of us enjoyed it. The flavor was soft but delicious! I did substitute the balsamic vinegarette for a red wine vinegarette (that's all I had) but it proved to a good alternative. This is easy and time can be reduced by grilling instead of baking! Give it a whirl!

Ingredients

• 3 or 4 chicken breasts
• 4 or 5 small tomatoes, chopped
• 1 clove garlic, minced
• 1/2 small red onion, chopped
• 1 tsp. olive oil
• 1 tsp. balsamic vinegar
• 1/8. tsp sea salt
• Handful basil, chopped

Instructions

1. Preheat oven to 375 degrees F (if you choose to bake your chicken rather than grill). Sprinkle some salt and pepper over top, cover and bake for about 35 to 40 minutes (depending on the size of your breasts) until juices run clear.
2. Meanwhile, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Refrigerate until chicken is ready to be served and spoon over top of the chicken. Enjoy!

Nutritional Information

Serving Size: 1 chicken breast + 1/3 cup bruschetta • Calories: 176 • Fat: 4.3 g • Carbs: 8.1 g • Fiber: 2.3 g • Protein: 27.6 g • WW Points+: 4 pts