Serves 4 Cook Time 15 minutes
4 thin chicken breasts
1/4 Cup + 2 Tbsp balsamic vinegar
1/2 Tbsp + 1 Tbsp olive oil
1 large + 1 medium garlic clove, minced
to taste Salt and pepper
to taste Basil, thinly sliced
to taste Parsley, chopped
4 medium roma tomatoes
1 small sweet onion
1/4 Cup parmesan cheese (sprinkled lightly)
- Add 1/4 cup balsamic vinegar, 1/2 tablespoon olive oil, 1 large clove minced garlic, and salt and pepper to a ziplock bag. Add the chicken and shake to mix. Refrigerate until ready to use.
- Preheat broiler.
- Dice tomatoes and onion and mince garlic. Combine with 2 tablespoons balsamic vinegar and 1 tablespoon olive oil. Season with salt and pepper.
- Using a countertop grill or a grill pan, grill the chicken until cooked through, about 4 minutes each side.Transfer to a baking sheet covered with tin foil.
- Top each piece of chicken with 1/4 cup of the tomato bruschetta and cheese. Broil for about 5 minutes or until the cheese begins to char. Top with thinly sliced basil and parsley.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center