Bruschetta Chicken with Asparagus (Print Version)
# Ingredients:
→ Main
01 -
1 pound chicken breasts, pounded to 1-inch thick and cut into four 4-oz. portions
02 -
¼ teaspoon garlic powder
03 -
¾ teaspoon salt, divided
04 -
¼ teaspoon black pepper
05 -
1 teaspoon Italian seasoning
06 -
2-3 tablespoons olive oil, divided
07 -
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
→ Bruschetta Topping
08 -
2 cups vine-ripened tomatoes, diced (from 4-5 medium tomatoes)
09 -
¼ cup red onion, diced
10 -
¼ cup fresh basil, thinly sliced
11 -
1 tablespoon olive oil
12 -
¼ teaspoon salt
13 -
2 tablespoons balsamic glaze (optional)
# Instructions:
01 -
In a small bowl combine garlic powder, ½ teaspoon salt, pepper, and Italian seasonings. Whisk to combine. Sprinkle seasoning mixture over chicken breasts and press in lightly.
02 -
Add 1-2 tablespoons olive oil and chicken breasts to a large skillet over medium heat. Cook for 7-8 minutes per side, or until internal temperature reaches 165°F (74°C).
03 -
While chicken is cooking, combine diced tomatoes, red onion, sliced basil, 1 tablespoon olive oil and ¼ teaspoon salt in a bowl. Mix until thoroughly combined.
04 -
Remove chicken from the pan once cooked. Add 1 tablespoon olive oil, asparagus pieces, a splash of water, and ¼ teaspoon salt to the same skillet. Cook for 4-5 minutes or until crisp and bright green.
05 -
Plate the chicken and asparagus, top with the fresh bruschetta mixture, and finish with a drizzle of balsamic glaze if desired.
# Notes:
01 -
The balsamic glaze is not included in the nutrition calculation.
02 -
Tenderize the chicken before cooking for best results.
03 -
Campari tomatoes make the most flavorful bruschetta.
04 -
Store in an airtight container in the refrigerator for up to 3-4 days, keeping the bruschetta topping separate from the chicken and asparagus.
05 -
The chicken can be frozen for up to 4-6 months, but do not freeze the bruschetta topping.