Chicken Bruschetta

Bruschetta Topping:

• 4 medium Roma tomatoes, seeded and chopped
• 1 Tbsp Olive Oil
• 1/2 tsp sea salt
• 1/4 tsp ground pepper
• 1 tsp minced garlic
• 1 Tbsp balsamic vinegar

Chicken:

• 4 skinless, boneless chicken breats
• 1 Tbsp chopped fresh oregano
• 1 Tbsp chopped fresh basil
• 1/2 tsp chopped fresh thyme
• 1 tsp chopped fresh Italian parsley
• 2 Tbsp fresh lemon juice
• 2 Tbsp balsamic vinegar
• 1 Tbsp Olive Oil
• 1/2 tsp garlic powder
• 1/2 tsp fresh ground black pepper
• 1/4 tsp sea salt

Directions: 

1. For the topping, combine all ingredients in a medium bowl and place in the refrigerator.
2. For the chicken breast, combine all of the ingredients in a large bowl and marinate in the refrigerator for at least one hour.
3. When ready to cook, preheat oven to 350 degrees.
4. Remove the chicken from the bowl and place it in a glass baking dish (discard marinade).  Cover the baking dish with foil and place in the oven for approximately 40 minutes, or until the chicken is thoroughly cooked.
5. Remove from the oven, discard foil and distribute the bruschetta topping evenly onto each chicken breast.
6. Place back in the oven for approximately 5-10 minutes to warm the tomatoes.
7. Garnish with fresh basil leaves.

*I served it with a side of brown rice, steamed Brussels sprouts and asparagus as mentioned here.