Cook With Me: Bruschetta Grilled Chicken

Ingredients:

• 2 large chicken breasts

• 1 cup low fat cottage cheese

• 1 bundle or package of asparagus spears

• 1 tsp garlic powder

• 1/2 tsp onion powder

• salt & pepper to taste

• (optional) balsamic glaze

Bruschetta Topping:

• 4-5 fresh roma tomatoes, diced

• 1 1/2 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1/4 cup fresh chopped basil

• 1 tsp minced garlic or garlic powder

• salt & pepper to taste

Instructions:

1. In a medium size bowl, combine diced tomatoes, basil, garlic, olive oil, balsamic, salt and pepper. Stir to combine. (when dicing the tomatoes, remove the seeds to prevent it from getting too soggy)

2. Wash and cut asparagus spears.

3. If needed, pound the chicken breast to a more even thickness. Season both sides with garlic powder, onion powder, salt and pepper.

4. Cook over medium heat until cooked through, about 5-6 minutes each side.

5. Remove chicken from pan and set aside.

6. Add a little more olive oil to the same pan and put in the asparagus. Season with salt and garlic powder and sear for 2-3 minutes.

7. Add a 1-2 tbsp of water to the pan and cover. Reduce heat to about a 3 and let sit covered for 5 minutes.

8. Plate the chicken and asparagus. Cover the chicken with cottage cheese and top with a generous amount of bruschetta topping.

9. Drizzle with balsamic glaze.

Enjoy! xx

My most used pan: HERE

Serving bowl used: HERE

Plates: SIMILAR SET HERE

Cordless counter lamp: HERE