Equipment
- Thermometer
- nonstick pan
Ingredients
Chicken
- 2 TBSP Extra-virgin olive oil
- 1/2 Lemon juiced
- Salt
- Black pepper
- 1/2 tsp Italian seasoning
- 10 oz Chicken breast boneless skinless pounded to even thickness
- 1.5 cups Tomatoes chopped
- 1 cloves Garlic minced
- 1 TBSP Fresh basil chopped
- 4 slices Mozzarella cheese
Potatoes
- 1 lb Baby potatoes halved
- 1/2 TBSP Extra-virgin olive oil
- 1 clove Garlic minced
- 1/3 TBSP Italian seasoning
- 1/2 TBSP Fresh thyme chopped
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Asparagus
- 1/2 bunch Asparagus ends trimmed
- 1 TBSP Extra-virgin olive oil
Kombucha
- 24 oz Kombucha cold
Instructions
- Prepare the ingredients per the instructions above.
- In a small bowl, combine oil, half the lemon juice, salt, pepper, and Italian seasoning, and whisk to combine. Add the chicken and refrigerate for 30 minutes.
- Preheat a grill on medium-high heat. In a large bowl, combine potatoes, olive oil, garlic, Italian seasoning, thyme, and salt and pepper. Toss to coat well.
- Divide the potatoes onto a sheet of foil. Fold in the sides of the foil and seal to create a packet.
- Place foil on the grill and cook for 20-25 minutes, turning once, or until potatoes are tender.
- Grill the chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 160°F (71C), about 5 to 7 minutes per side.
- Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on the grill, top each breast with mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
- Toss the asparagus with oil, salt, and pepper. Grill on all sides until nicely charred and tender.
- Serve the chicken with potatoes and asparagus. Enjoy with kombucha.
Nutrition
Calories: 492kcal | Carbohydrates: 36g | Protein: 30g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 379mg | Potassium: 615mg | Fiber: 2g | Sugar: 6g | Vitamin A: 501IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 2mg
Bruschetta Grilled Chicken
Equipment
- Thermometer
- nonstick pan
Ingredients
Chicken
- 2 TBSP Extra-virgin olive oil
- 1/2 Lemon juiced
- Salt
- Black pepper
- 1/2 tsp Italian seasoning
- 10 oz Chicken breast boneless skinless pounded to even thickness
- 1.5 cups Tomatoes chopped
- 1 cloves Garlic minced
- 1 TBSP Fresh basil chopped
- 4 slices Mozzarella cheese
Potatoes
- 1 lb Baby potatoes halved
- 1/2 TBSP Extra-virgin olive oil
- 1 clove Garlic minced
- 1/3 TBSP Italian seasoning
- 1/2 TBSP Fresh thyme chopped
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Asparagus
- 1/2 bunch Asparagus ends trimmed
- 1 TBSP Extra-virgin olive oil
Kombucha
- 24 oz Kombucha cold
Instructions
- Prepare the ingredients per the instructions above.
- In a small bowl, combine oil, half the lemon juice, salt, pepper, and Italian seasoning, and whisk to combine. Add the chicken and refrigerate for 30 minutes.
- Preheat a grill on medium-high heat. In a large bowl, combine potatoes, olive oil, garlic, Italian seasoning, thyme, and salt and pepper. Toss to coat well.
- Divide the potatoes onto a sheet of foil. Fold in the sides of the foil and seal to create a packet.
- Place foil on the grill and cook for 20-25 minutes, turning once, or until potatoes are tender.
- Grill the chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 160°F (71C), about 5 to 7 minutes per side.
- Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on the grill, top each breast with mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
- Toss the asparagus with oil, salt, and pepper. Grill on all sides until nicely charred and tender.
- Serve the chicken with potatoes and asparagus. Enjoy with kombucha.
Nutrition
Calories: 492kcalCarbohydrates: 36gProtein: 30gFat: 25gSaturated Fat: 4gCholesterol: 73mgSodium: 379mgPotassium: 615mgFiber: 2gSugar: 6gVitamin A: 501IUVitamin C: 9mgCalcium: 56mgIron: 2mg
Tried this recipe?Let us know how it was!