Bruschetta Grilled Chicken {Recipe}

I love fresh tomatoes in pretty much anything, especially when they’re combined with balsamic vinegar in a good bruschetta. With vacations, weddings and general busy schedules that come with summer, we’ve fallen off the healthy eating bandwagon in our house and are making our way back. Grilled chicken can be so boring, so while I was thinking of side dishes to make it more exciting, I remembered I had seen bruschetta-topped chicken while scrolling through Pinterest and decided to make my own version. If you already have a bruschetta recipe, you can use that too!

Bruschetta Grilled Chicken Recipe

Ingredients:

  • 3 large chicken breasts, sliced lengthwise to make thin cutlets (or 6 thin chicken breasts)
  • 5 medium vine ripe tomatoes (or 2 pints cherry tomatoes), diced
  • 1/2 medium red onion, diced
  • 2 tbsp basil, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 oz part-skim mozzarella, sliced
  • 1 tbsp balsamic vinegar
  • Balsamic glaze, as desired
  • Salt and pepper

Directions:

  • Preheat oven to 400 degrees. Heat up grill and spray with non-stick spray.
  • Combine tomatoes, red onion, garlic, garlic, basil, balsamic vinegar and olive oil together, along with some salt and pepper. Set aside in the refrigerator (this can be done up to one day in advance).
  • Season chicken with salt and pepper. Grill until cooked through, approximately 2 minutes on each side, but make sure to not overcook.
  • Place cooked chicken on a baking sheet lined with foil and place slice of mozzarella on top of each. Bake until melted, approximately 6 to 8 minutes.
  • Cover chicken with bruschetta mixture, drizzle with balsamic glaze and enjoy the remaining bruschetta with crispy slices of bread.

Pesto Pasta, Chicken Sausage & Brussels Sprouts {Recipe}

I’ve been loving brussels sprouts lately and today I’m sharing a new favorite recipe that combines them with pesto, pasta and chicken sausage, which I found on Gimme Some Oven and made a few tiny tweaks to. This is definitely something I’ll be making again this summer – I love that it’s a pasta dish but also incorporates a veggie and has chicken sausage to keep it on the healthier side. Next time I’m going to try it with homemade pesto – just didn’t have the time or ingredients this time. Enjoy!

6.19.15-PestoSausage

Ingredients:

  • 1 lb brussels sprouts, ends trimmed, outer leaves removed, sliced in half
  • 3 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 lb whole wheat orecchiette (or pasta of your choice)
  • 4 Italian chicken sausage links, sliced into 1/8″ thick coins
  • 5 cloves garlic, peeled and thinly sliced
  • 2/3 cup pesto
  • Red pepper flakes, as desired
  • Parmesan cheese, for serving

Directions:

  • Preheat oven to 400 degrees F. Combine brussels sprouts, 2 Tbsp. olive oil, salt and pepper in a large bowl.
  • Cover a baking sheet with aluminum foil and arrange brussels sprouts on it. Cook for about 20-30 minutes, stirring a few times, until they are crispy on the outside and cooked on the inside. Start boiling water for pasta. Take the brussels sprouts out of the oven when done and set aside.
  • Heat the remaining olive oil in a pan over medium-high heat. Add the sausage and cook, stirring and turning occasionally, until they start to brown. Add the garlic and cook for another 1-2 minutes.
  • Cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserve a bit of pasta water), and then combine the pasta, pesto, cooked sausage and garlic, and brussels sprouts. If you need extra moisture, add some reserved pasta water.
  • Serve with freshly-grated Parmesan cheese.

PestoSausago (10 of 11)

PestoSausago (7 of 11)

PestoSausago (3 of 11)
What are your favorite brussels sprouts recipes? Let us know in the comments below!

Balsamic Brussels Sprouts & Shallots Recipe

Once the snow melts and it’s finally nice enough to be outside, we do lots of grilling for dinner. And by we, I mean my husband does. On those nights, I’m in charge of the veggie side and sometimes a starch, but lately we’ve been trying to keep things healthier without the starch (let’s face it, brown rice just isn’t good). While I love an easy steamed broccoli, I try and mix it up with new sides, which I usually find on Pinterest and other blogs I read. So the other day I bought some brussels sprouts and went on the hunt for a new recipe, which led me to this recipe from Skinnytaste. If you haven’t tried her recipes yet, you’re missing out. This will definitely be one of our new go-to veggie sides – enjoy!

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Ingredients

  • 2 tbsp olive oil
  • 1 lb brussels sprouts
  • 3 shallots
  • salt and black pepper to taste
  • 1 tbsp balsamic glaze

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Directions:

  • Preheat oven to 425°F. Trim and halve brussel sprouts. Peel shallots and cut into thick wedges (I quartered them).
  • Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer. (If you don’t have this type of pan, you can transfer to a baking sheet when it comes time to bake in the oven.)
  • Let the brussels sprouts and shallots cook undisturbed for about 3 minutes until they start to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
  • Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente.
  • Drizzle with balsamic glaze, toss and serve.

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

 

What are your favorite veggie side recipes? Let us know in the comments below!