Ingredients:

▪ 10 medium-sized vine-ripe tomatoes, cores removed

▪ Cooking spray

▪ 2 garlic cloves, minced

▪ 2 tbsp balsamic vinegar

▪ 4 tsp extra virgin olive oil

▪ 1 cup fresh basil, chopped

▪ 2 lbs. boneless, skinless chicken breasts

▪ ¼ tsp each: salt & ground black pepper

Directions:

1. Pre-heat the grill or grill pan.

2. Spray tomatoes with nonstick cooking spray and season with salt and pepper.

3. Grill tomatoes on all sides until slightly charred. Remove and allow to cool completely.

4. Roughly chop or slice tomatoes in quarters. Add garlic, balsamic vinegar, basil, and oil.

5. Set aside to marinate.

6. Meanwhile, season chicken with salt and black pepper.

7. Spray chicken on both sides with nonstick cooking spray. Grill chicken breasts on both sides for about 4 to 5 minutes or until internal temperature reaches 165⁰F. Once cooked, remove and set aside to rest for about 5 minutes.

8. For 1 portion, plate 6 ounces cooked chicken breast with a quarter of the tomatoes and about one tablespoon of the balsamic vinegar mixture from the bruschetta.

9. Tip: Alternatively, you can prepare this recipe in the oven. Preheat the oven to 500⁰F. Place lightly sprayed tomatoes on a sheet pan and cook about 2 to 3 minutes until charred. Lower the oven to 375⁰F, and place lightly sprayed chicken on a sheet pan. Cook for 20 to 25 minutes until internal temperature reaches 165⁰F.

Yield: 4 servings

Per Serving: 1 leaner, 1 healthy fat, 3 green, 3 condiments

Nutrition facts per serving: 380 CALORIES, 49G PROTEIN, 20G CARB, 11G FAT