I’ve been really feeling the summer envy lately. I cannot wait to sit outside again and soak up the sun on our back deck while my husband barbecues. Until then though, I’m making a ton of recipes for chicken that will be 10X better on the grill! However, still amazing cooked indoors on my cast iron skillet. Here’s a fun one I came with up with this week, no bread necessary for this bruschetta. Super fresh tasting, and healthy, it’s a great recipe for easy entertaining or just a quick dinner anytime. Enjoy 🙂
Bruschetta Chicken With Lemon Rice
Ingredients
- 2 Tbsp olive oil
- 4 chicken breast, trimmed
- salt and pepper, to taste
- 1/4 cup fresh basil, chopped
- 1 Tbsp garlic, minced
- 2 cups cherry tomatoes, halved
- handful of fresh basil, chopped
- 1 red onion, diced
- 2 tsp garlic, minced
- 1 Tbsp olive oil
- 2 tsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp fresh cracked pepper
- 3 cups jasmine rice, cooked
- 3 Tbsp olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1/4 tsp ginger
- salt and fresh pepper
- fresh basil, to serve
Directions
- Heat olive oil in large skillet over med-high heat. Add chicken and season with salt and pepper. Sprinkle basil on each cutlet. Add garlic to pan. Cook chicken thoroughly, about 5-7 minutes per side. Remove from heat.
- Bruschetta topping: Add tomatoes, red onion, basil, garlic, olive oil, vinegar, salt and pepper to bowl and stir together to combine.
- Lemon rice: mix olive oil, juice and zest of lemon, garlic, ginger and salt and pepper to small bowl. Stir well. Pour over hot, cooked rice, fluffing with fork to incorporate and mix in.
- To serve, place prepared rice on serving plates, top with cooked chicken and then top with a generous serving of tomato bruschetta, garnish with fresh basil, if desired. Enjoy!