YOUR SOLIN GENERATED RECIPE
Fresh Tomato Basil Bruschetta on Garlic-Rubbed Sourdough with Grilled Chicken
Savor the zesty blend of vine-ripe tomatoes and fresh basil atop crisp, garlic-rubbed sourdough, crowned with lean grilled chicken for a protein boost. This vibrant dish offers a delightful mix of textures and flavors, perfect for a light yet nourishing meal any time of the day.
INGREDIENTS
2 slices Sourdough Bread
3 ounces Grilled Chicken Breast
1 medium Roma Tomato
1/2 cup Fresh Basil Leaves
1 clove Garlic
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side until fully cooked. Let it rest before slicing.
While the chicken is grilling, slice the sourdough bread and lightly toast it. Once toasted, rub one side of each slice with a cut garlic clove to impart a subtle garlic flavor.
Dice the Roma tomato and combine with roughly torn fresh basil leaves in a small bowl. Drizzle with olive oil, and season with salt and pepper to taste.
Top each toasted bread slice with a generous spoonful of the tomato basil mixture.
Thinly slice the grilled chicken breast and layer it on top of the bruschetta. Optionally, drizzle a little more olive oil or add an extra pinch of salt and pepper if desired.
Serve immediately and enjoy this balanced dish that offers a refreshing twist on traditional bruschetta with a protein boost.