Bruschetta + Grilled Chicken

A healthy protein filled bruschetta dinner!  This is a really delicious bruschetta recipe that tastes just like what you’d get in a nice Italian restaurant.  I really like bread, so I doubled the bruschetta recipe below to make a bruschetta appetizer with bread.  Outside of the bruschetta, this dish is super simple, being comprised of basically a grilled/broiled chicken breast and a side arugula salad (with more bruschetta on top, of course!).  If you want to make an appetizer plus the chicken dinner for two, I would recommend doubling the bruschetta recipe, but if you want just the chicken + bruschetta + some for the salad for two, or just bruschetta, the recipe below is MORE than enough.  Plus, it is very healthy, especially if you use part skim mozzarella! Thanks to Skinny Taste for the recipe!
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Ingredients:

3 medium vine ripe tomatoes
2 cloves of garlic, pressed
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt and pepper to taste
3 oz part skim mozzarella, diced
2 chicken breasts
4 cups arugula
bread (optional)

Instructions:

1. Combine onion, olive oil, balsamic vinegar, salt and pepper.  Set aside.
2. Chop tomatoes and place into a large bowl.
3. Combine with garlic, basil, and onion-balsamic mixture from step 1.  Set aside to sit at least 10 minutes or as long as overnight.
4.  Add in the mozzarella cheese when ready to serve.  Your bruschetta is complete!
5. Season the chicken with salt and pepper.  Grill or broil (or cook however you please, really!) the chicken and top with the bruschetta.
6. Add arugula and top with some bruschetta. Serve!
 

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DIY Herb/Garden Markers

I’ve always been a big fan of plants and gardening, but I’ve never actually grown my own food.  I decided to take the plunge and start out with some basil, so I bought a variety pack of seeds at Home Depot.  They were only about $5, so relatively cheap if things don’t work out.  Basil is amazing took cook with and the pack came with Cinnamon, Italian, Lemon, and Thai.  I can’t decide which I’m most excited about; I use Italian basil on a regular basis, Thai basil will enable me to enhance some amazing Thai dishes, and I’ve never used the other two, so I’m really excited to try them out!

Now, with four different types of basil that will probably all look the same, I was going to need a way to differentiate which is which.  I had a bunch of old corks lying around (I’ve been collecting them for show and reasons like this), and with some pinterest inspiration, my DIY Herb/Garden Markers were born.

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All you need:
Corks (how many depends on how many markers you need)
Permanent Pen/Marker
Your seeds/plants/and all the fixins for that

How to do it:
The process is incredibly simple (as I’m sure you’ve figured out)…all you need to do is plant your seeds (I don’t have an actual garden, so they are in a rectangular pot), write the name of the specific plant or type of plant on the cork, and put it in the appropriate spot!  I split my seeds up into four square sections in this pot, so I put the marker where each one ends.  Voila! You have your markers.  You can also add sticks to them, too if you want them to pop up more.  I would recommend using kebab skewers cut in half.

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