Bruschetta Chicken

My husband is a HUGE fan of Bruschetta, but as part of my nutrition plan I am focused more on lean protein and vegetables.... which means I have to give a bit in the carb department. The good news is I don't ALSO have to give up in the flavour department! This Bruschetta Chicken was the bees knees and did not disappoint! I hope you enjoy this as much as we did. This recipe was found from the P90x2 nutrition guide.

Ingredients:
Salsa Topping
6 medium Roma tomatoes, seeded and chopped
1/4 cup finely chopped fresh basil leaves
1/2 tsp sea salt
3 cloves fresh garlic, minced
1 tbsp balsamic vinegar
1/4 tsp freshly ground black pepper
1 tbsp olive oil
Chicken Breast
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1/2 tsp. chopped fresh thyme
1 tsp chopped fresh Italian parsley
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp fresh ground black pepper
1/4 tsp sea salt
4 skinless, boneless chicken breast halves

Directions: 
For chicken breast, combine all ingredients in a large ziplock plastic bag.  Shake to distribute well, seal, and marinate in refrigerator for at least 1 hour.
For Salsa, combine all ingredients in a medium bowl.  Cover and chill in refrigerator until ready to serve.
Preheat over to 350 degrees.
Remove chicken from bag; discard marinade.  Place chicken in glass baking dish.  Cover with foil and place in oven for 30 to 40 minutes or until chicken is thoroughly cooked.  Serve with salsa on top; garnish with fresh basil leaves.

I had served mine with both quinoa and brown rice, both are delicious options. For my vegetable I would often used lightly roasted broccoli. This was a HUGE hit at our family-- even my picky and sensory eater nibbled at it. Which, is a HUGE win since it was a new food!