Grilled Rainbow Bruschetta Chicken

Summer is the perfect time for bruschetta. Beautiful tomatoes that require zero cooking and little prep time? Win!

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Grilled Bruschetta Chicken and Wilted Greens (THM E)

  • 1.5lbs scallopini chicken breasts, or thinly sliced chicken breasts
  • 1lb heirloom cherry tomatoes
  • 3 Tsp finely chopped red onion
  • 3 small cloves garlic
  • 1/2 Tsp red wine vinegar
  • 1 Tsp EVOO
  • salt and pepper
  • slices of sourdough bread
  • 1 c loosely packed fresh spinach
  • red pepper flakes

Start with the bruschetta mix. Chop and seed the tomatoes, red onion, and 2 cloves of garlic.

Add salt, pepper, oil, and vinegar and toss to combine. Set in the fridge until ready to serve.

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Season the chicken breasts with salt and pepper, and cook them on a medium-high grill pan until cooked through.

Next, put the bread on the grill to toast it slightly.

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Start the greens – spray a small pan with coconut oil. Roughly chop the spinach and add to the hot pan with 1 clove garlic. Add a pinch of red pepper flakes, and as the spinach starts to cook down season it with salt and pepper. Cook to desired consistency, and plate. Top with the cooked chicken breasts.

Once the bread is toasted, and still warm, rub it with a small, whole clove of fresh garlic. (Another handy tip from Rachael Ray!)

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This gives the bread a garlic flavor without imparting any garlic powder that can turn bitter. Top the toasted garlic bread and chicken with a few heaping tablespoons of the bruschetta mix.

And just like that, it’s done!

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