Tuesday, February 3, 2015

Recipe - Bruschetta Chicken

Delicious & nutritious tastes just like....chicken. 

I made this last night based on THIS recipe. I just switched out the olive oil for coconut oil and a few other minor changes. Below is the modified recipe for Stimulock

It is so fresh, and such a nice way to mix up the protocol foods so you don't get tired of making the same ole things over, and over, and over. 




Bruschetta Chicken

  • 10 oz of boneless skinless chicken breast (this makes two if you want left overs make more)
  • 4 or 5 small tomatoes, chopped
  • 2 clove garlic, minced
  • 1/2 small red onion, chopped
  • 1 tbsp. Coconut Oil 
  • 1 Tbsp. balsamic vinegar
  • sea salt & pepper to taste
  • Handful basil, chopped
  1. In a large skillet, put 1 Tbsp of coconut oil in the bottom. Place chicken in skillet and sprinkle with chicken seasonings. Cook chicken to your liking. (or you can bake the chicken)
  2. Meanwhile, combine chopped tomatoes, garlic, onion, coconut 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!

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