Brushetta chicken breast

This is a great meal to bring more balance to your plate and boost protein! Instead of bread, we’re using chicken breast to reduce carbs and increase protein.

290 calories per person (recipe serves 2))

P: 50g F: 7g C: 7g

Ingredients

Chicken:

• 2 chicken breasts, butterflied (400g total)

• 1 tbsp garlic granules

• 1 tsp dried basil

• 2 tsp smoked paprika

• Salt and pepper

  
  

• 10g Padano Parmesan cheese (to add after cooking)

Bruschetta Topping:

• 150g seeds removed cherry tomatoes, vinegar-ripened, finely chopped

• 1 garlic clove, crushed or finely chopped

• Juice of ¼ lemon

• Handful of fresh basil leaves, finely chopped

• 20g sundried tomatoes, drained and finely sliced

• Salt and pepper

Method

Marinate the Chicken:

Season chicken with garlic, basil, smoked paprika, salt, and pepper.

Cook the Chicken:

• Lightly spray a pan with 1 kcal spray.

• Pan-fry chicken, sealing both sides for a few minutes.

• Reduce heat to low, cover, and cook for 10–15 minutes until fully cooked.

Prepare the Topping:

While chicken cooks, combine cherry tomatoes, garlic, lemon juice, basil, and sundried tomatoes in a bowl. Mix well.

Just before serving, sprinkle Parmesan over chicken in the pan and cover for a few seconds to melt.

Serve: Plate the chicken and top with the bruschetta mixture. Enjoy fresh!