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.


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.


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



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.



Penne with Zucchini and a Lemon Basil Yogurt Sauce

Like many other people my age, I have a fascinating with cooking. For millennials, cooking isn’t just a mode to provide sustenance; it’s a form of entertainment. Seeing what delicious (or not so delicious) concoctions we can come  up with, and wowing our friends with our amateur skills is exciting. Last night, I wanted a little excitement, even though I was just cooking for me. I also had a zucchini that needed to be used and some left over penne pasta. I’d like to think inspiration struck at this point, but I just happened to remember a recipe from Pinterest I tested out a few months ago.  I will give myself I little credit though – instead of looking up the original recipe, I just took what I had and made it happen. Some Tyson pre-cooked chicken, chopped zucchini, onion,garlic and leftover pasta, plus a little Fage 0% greek yogurt mixed with lemon juice and dried basil resulted in a tasty dinner for one. Not gourmet (pre-cooked chicken, I know), but it was delicious and fresh.

Want to make my version for yourself? Check it out!


Pasta, cooked
Chicken, cooked
Olive Oil for sautéing
Onion, chopped
Garlic, minced
Zucchini, sliced
1/4 Fage 0% Greek Yogurt
Juice from 1/4 lemon
1 tbsp dried basil
salt and pepper to test

Saute onion, garlic and zucchini in olive oil with salt and pepper until soft. Add pasta and chicken to warm.

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Saute it up!

While pasta and chicken are warming, mix yogurt, lemon juice and basil in a small bowl.


Looks funky, I know!

Place zucchini and pasta mixture in a bowl, add a dolop of yogurt sauce and mix thoroughly. The, enjoy!

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Not the most glamorous looking meal, but it’s delicious, I swear!

Yep, it was that simple. Since the chicken just needed to be warmed up and the pasta was already cooked, this took me about 15 minutes. Easy to prepare, and filling!