P90X2 Bruschetta Chicken
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Bruschetta Topping6 medium roma tomatoes seeded and chopped1/4 cup basil1/2 tsp sea salt3 cloves fresh garlic, minced1 tbsp balsamic vinegar1/4 tsp. black pepper1 tbsp olive oilChicken1 tbsp oregano1 tbsp basil1/2 tsp thyme1 tsp italian parsley2 tbsp lemon juice2 tbsp balsamic vinegar1 tbsp olive oil1/2 tsp. garlic powder1/2 tsp. black pepper1/4 tsp. sea salt4 skinless, boneless chicken breast halves
Make chicken first
Combine all ingredients in a large ziplock plastic bag and shake to distribute the ingredients well. Seal and refrigerate for min 1 hour.
While chicken is in the fridge, combine all the ingredients for the Bruschetta in a medium bowl. Cover and refrigerate.
After min 1 hour of marinating, preheat oven to 350 F
Remove Chicken from bag, discard marinade.
Place chicken in a glass baking dish, cover with foil and place in the over for 30-40 minutes (I did 35 but I doubled the recipe and it was just right)
Serve and garnish with fresh basil if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FANGLE.
Combine all ingredients in a large ziplock plastic bag and shake to distribute the ingredients well. Seal and refrigerate for min 1 hour.
While chicken is in the fridge, combine all the ingredients for the Bruschetta in a medium bowl. Cover and refrigerate.
After min 1 hour of marinating, preheat oven to 350 F
Remove Chicken from bag, discard marinade.
Place chicken in a glass baking dish, cover with foil and place in the over for 30-40 minutes (I did 35 but I doubled the recipe and it was just right)
Serve and garnish with fresh basil if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FANGLE.
Nutritional Info Amount Per Serving
- Calories: 269.6
- Total Fat: 11.7 g
- Cholesterol: 73.1 mg
- Sodium: 496.9 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 1.9 g
- Protein: 28.6 g
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