Chicken Bruschetta

I like this recipe because it has the usual bruschetta toppings and is light and kind of tangy. You can serve it with a salad, but it is a healthy meal by itself. I get rave reviews whenever I serve it.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  teaspoon garlic powder
• 1⁄2 teaspoon salt, divided
• 1⁄4 teaspoon black pepper, divided
• 4 (4 ounce)  boneless skinless chicken breast halves
•  cooking spray
• 1  tablespoon olive oil
• 1 (8 ounce) package  sliced mushrooms
• 1  small zucchini, quartered lengthwise and sliced
• 4  garlic cloves, minced
• 1  cup plum tomato, chopped
• 1⁄2 cup red onion, chopped
• 1⁄2 cup fresh basil, chopped
• 4  teaspoons  balsamic vinegar
• 1⁄4 cup  grated fresh parmesan cheese

Directions

1. Preheat broiler.
2. Combine garlic powder, 1/4 t salt, and 1/8 t pepper in a small bowl; sprinkle chicken with garlic powder mixture. Place the chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Remove the chicken from pan, and keep warm.
3. Heat olive oil in a large nonstick skillet over medium high heat. Add 1/4 t salt, mushrooms, zucchini and minced garlic; saute 2 minutes. Add 1/8 t pepper, tomato, onion, basil and vinegar, saute 3 minutes.
4. Serve the vegetable mixture over the chicken; sprinkle with cheese.
5. Serving size: 1 chicken breast half, 1/2 cup vegetables and 1 T cheese.