Chicken breast with bruschetta topping
Chicken breast with bruschetta topping
359kcal Per person
26g Protein
10g Carbs
24g Fat
2g Fiber
Ingredients
- 8 cherry tomatoes
- 1 ½ tablespoon olive oil (23 ml)
- ½ tablespoon balsamic vinegar (8 ml)
- 1 ½ ounce cottage cheese, 4% milkfat (42 g)
- 1 teaspoon Italian seasoning (2 g)
- 3 ounces chicken breast (84 g)
- 1 clove garlic (5 g)
- 1 handful spinach (25 g)
Preparing this recipe
- Cut half of the cherry tomatoes into tiny cubes and place them in a small bowl. Mix half of the oil with balsamic vinegar, cottage cheese and Italian herbs into the tomato cubes. Let it sit for a while.
- Cut the chicken breast into small, rectangular pieces, about 1½ to 2 inches in size. Press the garlic and spread it over the chicken breast 'toasts'. Season with pepper and salt.
- Heat the remaining oil in a grill pan and grill the chicken breast on both sides for 3 – 4 minutes. Season with pepper.
- In the meantime, halve the remaining cherry tomatoes and mix them into the spinach salad.
- Place the chicken breast 'toasts' on a plate and top them with the bruschetta mixture. Serve the salad with cherry tomatoes on the side.
Tip van FitChef
It's also nice to add fresh basil to the bruschetta mixture.
