Bruschetta Chicken consists of seasoned and grilled chicken breasts, drizzled with balsamic dressing, topped with tomatoes, red onions, avocados, goat cheese, and cilantro, and served on a bed of mixed greens. Something for all the tastes in our family.
My Oldest ate her dinner while The Husband and I watched No Thank You Boy play lacrosse. When we got home, we had the grilled chicken with all the accouterments while No Thank You Boy ate his usually protein only diet. He supplemented it with a banana later in the evening. My Middle One was on one of her numerous, year-end field trips (this time in Philadelphia). She had her dinner while finishing up a project on one of the greatest musicians of all time - Mariah Carey - not.
Dinner came together quickly tonight. It benefited from fresh ingredients - tomatoes, avocados, mixed greens and cilantro - and having something for everyone. Even leftovers for tomorrow's lunch.
5 chicken breasts, boneless and skinless
Montreal chicken seasoning or Penzy's Chicago steak seasoning
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, chopped
1/2 small red onion, chopped
2 tablespoons cilantro, chopped
1 avocado, diced
1/3 cup goat cheese, crumbled
about 5 - 6 cups mixed greens
Heat a grill to high. Season chicken with seasonings.
For balsamic vinaigrette, combine olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Set aside
Grill chicken for about 4 - 5 minutes per side. Baste with balsamic vinaigrette - watch for flare ups. Remove from grill and let rest for about 5 minutes.
Combine tomatoes, onion, cilantro, avocado, and a dash of salt and pepper. Set aside.
To serve, place about 1+ cup of the mixed greens on a plate. Slice one chicken breast and place on top of the greens. Top with tomato mixture, some of the goat cheese, and drizzle with the balsamic vinaigrette. Serve.