Recipe: Chicken Bruschetta & Zucchini
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Today, we make a completely new dish from leftover foods! From prep last week, there was way more chicken than anyone knew what to do with, thus: leftovers! Plus, it saves on the budget. This recipe can always be prepared last minute, but if you want to prepare it fresh, add another 10-15 for chicken cooking time.
Chicken Bruschetta
INGREDIENTS
· 3 medium vine ripe tomatoes
· 2 small cloves garlic, minced
· 1/4 cup chopped red onion
· 2 tbsp fresh basil leaves, chopped
· 1 tbsp extra virgin oil
· 1 tbsp balsamic vinegar
· 3 oz part skim mozzarella, diced
· 1.25 lbs (8 thin sliced) chicken breast
· kosher salt and fresh cracked pepper to taste
DIRECTIONS
1. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
2. Toss in the mozz cheese when ready to serve.
3. Season chicken with salt and fresh pepper.
4. Place pre-cooked chicken on plate and serve!
Grilled Zucchini
INGREDIENTS
· 6 whole Zucchini (medium Sized)
· 1/8 cup Olive Oil
· 1 teaspoon Kosher Salt
· 1 teaspoon Black Pepper
Lemon Salt Ingredients
· 2 whole Lemons, zested
· 1 teaspoon Kosher Salt
· 1 whole lemon zested
DIRECTIONS
1. Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic ziploc bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and shake them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
2. Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.
3. Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together. Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.