Name: Balsamic Herb Olive Oil Bread Dip Platter
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 slice Sourdough bread; 1 tbsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 1 clove Garlic; 0.25 tsp Dried oregano; 0.25 tsp Dried basil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cucumber; 0.25 tsp Red pepper flakes

Nutrition

Per serving

406 calories

Protein: 36g; 35% of calories
Carbs: 24g; 23% of calories
Fat: 19g; 42% of calories

Instructions

Prep 10 min · Cook 12 min

Season the chicken breast with half of the sea salt and black pepper on both sides.
Grill the chicken over medium-high heat for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken is grilling, finely mince the fresh garlic clove.
In a shallow serving bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, red pepper flakes, and the remaining salt and pepper.
Toast the sourdough bread slice until golden brown and slice the cucumber into thick rounds.
Remove the chicken from the grill, let it rest for 3 minutes, then slice it into thin strips.
Arrange the grilled chicken strips, toasted sourdough, and cucumber rounds on a platter around the balsamic herb dip for serving.

Nutrition

Ingredients

Instructions

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