Bruschetta Topped Balsamic Chicken

Tender and juicy chicken thigh with a light and fresh topping that tastes just like Italy.

Note: We love the Niulife coconut balsamic vinegar for this recipe, just 3 simple ingredients, barrel-aged organic coconut vinegar, coconut nectar and tarragon leaves.

A simple salad of lettuce and cucumber was all this needed.

Prep time: 15 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of chicken thigh fillet

1 small garlic clove, crushed

1 1/2 teaspoons of balsamic vinegar

1/2 teaspoon of Dijon mustard

1 1/2 teaspoons of extra virgin olive oil

Bruschetta

6 cherry tomatoes, diced

1 tablespoon of finely sliced fresh basil

1 garlic clove, crushed

1 slice of a small red onion, diced

1 teaspoon of extra virgin olive oil

salt and pepper to season

Method

Mix garlic, balsamic vinegar, oil and mustard and marinate chicken thigh for 10 mins while you prepare the bruschetta.

Heat oven to 180°C - 350°F - Gas mark 4

Mix Bruschetta ingredients in a small bowl, season with salt and pepper and set aside.

Remove the chicken from the marinade, saving the rest of the marinade for basting. Place on a lined tray and bake in the oven approximately 20 minutes, basting with remaining marinade half way through. Alternatively, you can cook this on the bbq.

Serve chicken topped with bruschetta mix and your choice of sides.

Calories: 279
Protein: 24.4
Carbs: 3.4
Fibre: 2.4
Fat: 17.8

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