Juicy tomatoes, mozzarella, basil, red onion, garlic and balsamic can turn plain grilled chicken into a delicious weeknight meal in minutes! Make the Bruschetta the night before or early in the morning and let all the flavors marinate, then when you are ready to eat grill some chicken and you have yourself a quick weeknight meal.
1 spaghetti Squash
3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
2 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 oz part skim mozzarella, diced (I used Almond Cheese)
1.25 lbs (8 thin sliced) chicken cutlets
Preparing the squash:
If you cut up the spaghetti squash before cooking:
Method: Just get in there and cut it in half (lengthwise). You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash.
Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.
Separate strands by running a fork through in the "from stem to stern" direction.
Meanwhile, cut and prepare the chicken and bruschetta.
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
Chop tomatoes and place in a large bowl.
Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste.
Set aside and let it sit at least 10 minutes or as long as overnight.
Toss in the cheese when ready to serve.
Season chicken with salt and fresh pepper.
Grill the chicken cutlets on your indoor or outdoor grill.
Fork out the spaghetti squash put on the bottom of the plate. Top it with the grilled chicken and bruschetta and serve.
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