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Chicken Bruschsetta

Print Recipe
Servings 4

Ingredients
  

  • 2 lbs chicken breasts
  • 1/2 cup of Olive Oil
  • 2 cloves of garlic minced
  • Handful of chopped Basil
  • 2 tbsp of italian seasoning
  • 14.5 oz Can of petite diced tomatoes
  • 1/4 red onion finely diced
  • 3 Cloves of Garlic
  • 1/2 tsp Chopped basil
  • 2 tbs of Balsamic vinegar
  • 1/2 tbs of Olive Oil
  • 4 oz of goat cheese
  • 1 Gluten free french bread sliced (used regular for the nutritional info)
  • 1 tbsp of Olive Oil
  • 2 Cloves of Garlic
  • 1 tsp of italian seasoning
  • 2 Small zuchini large quarters
  • 2 Yellow squash large quarters
  • 1 1 red bell pepper large diced
  • 1 cup Shaved parmasean cheese

Instructions
 

  • For the marinade mix these ingredients 1/2 cup olive oil, 2 cloves of garlic minced, a handful of chopped basil and 2 tbsp of Italian seasoning.
  • For the Bruschetta, Preheat the oven to 350 Celsius. Drizzle the bread with olive oil and bake for 10 minutes. Remove from oven. Cut the cloves of garlic in half and rub them on hot bread. Let it cool and later spread the goat cheese on the bread
  • In a small bowl, mix tomatoes, 2 cloves of garlic (minced or put through the garlic press) onion, balsamic vinegar, and olive oil. Mix well and let it marinate for at least 20 minutes.
  • For the chicken, let it marinate for 1 hour or overnight. Cook the Chicken Breasts in an Air Fryer for 25 min. Turning once in the middle. In a large pan, heat the olive oil on medium, and add garlic and Italian seasoning. Sauté the vegetables.
  • Finally serve the chicken topped with bruschetta and parmesan cheese with vegetables.