Sunday Night Dinner: Bruschetta Chicken

Tonight’s edition of Sunday Night Dinner is Bruschetta Chicken. It’s a pretty perfect summer dish, and since it was 60 degrees in Minneapolis today, it seemed appropriate. Plus, it’s super easy to make! I threw some roasted vegetables on the plate as well, so all and all a pretty balanced meal.

First up is the bruschetta. It’s pretty simply. Garlic, basil, tomatoes, balsamic vinegar and olive oil. Toss it all together and then set aside.

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Hey summer, nice to see you.

Before I started cooking the chicken, I popped some asparagus and broccoli, along with some red pepper flakes, garlic, lemon and olive oil, and some parmesan cheese for good measure, in the oven at 450 for about 15 minutes, to get them all nice and roasted.

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Tonight, I cooked the chicken in butter, since I was using olive oil in two other places, and it was a beautiful thing.

Butter

Butter

It was a pretty easy meal, and pretty delicious, if I do say so myself. Try it out next time you need a little summer on your dinner plate.

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Bruschetta Chicken

10 cherry tomatoes, diced

10 leaves basil, chopped

3 tbsp olive oil

1/4 cup balsamic vinegar

3 cloves garlic, minced

8 slices fresh mozzarella

2 boneless, skinless chicken breasts

2 tbsp butter

Salt and pepper

Combine the first 5 ingredients in a bowl and set aside. Melt 2tbsp butter in a skillet over medium heat, add 2 chicken breasts. Cook until golden brown, 5-10 minutes per side. Slice chicken, place 4 slices mozzarella over each chicken breast and then top with about 3 tbsp of bruschetta.

 

Cilantro Lime Chicken

Pinterest + crock pot = yummy yummy things. I’ve been pretty honest about my Pinterest successes and failures¬†in the past, and tonight’s meal is definitely filed under the success category. I combined two recipes I found on Pinterest and combined them to work for me (originally recipes can be found here and here).

Step 1: Combine all the ingredients except the chicken in the crock pot. Yep, that easy.

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Step 2: Add the chicken breast to the mixture – just press it in to the base.

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Step 3: Cook for five and a half hours on low.

Step 4: Read a book or take a nap. Or both. I did.

Step 5: After five and a half hours, remove the chicken and shred with two forks, then add back in to the crock pot, mixing it in. This will help any excess liquid get absorbed, which is helpful if you’re planning on making tacos like I am.

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Meat!

Step 6: Let simmer, covered, for another 30 minutes. Then serve with 6-inch tortillas, or on it’s own, with a little Mexican cheese on top!

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Yep, pretty simple. And delicious.

Ingredients 

1 1/2 lbs chicken breast (about 3 breasts)

Juice of 2 limes

1 lb frozen corn

2 small onion, diced

1 cup salsa

2 cloves garlic, minced

1 can black beans

1 package taco seasoning

1 cup cilantro, chopped, plus more for garnish

1 cup chicken broth

Mix all ingredients except chicken in the crockpot. Add in the whole chicken breasts, setting them on top and pressing into other ingredients. Cook on low for five and a half hours. Remove chicken from crock pot, shred and return to crock pot. Cook for another 30 minutes. Serve in tortillas or on their own, with cilantro and Mexican cheese. Serves 6.

Nutrition (does not include toppings or tortillas, as calculated by MyFitnessPal):

302 calories

36g carbohydrates

3g fat

33g protein

1,229mg sodium

9g sugar