Chicken Bruschetta


100 grams thick sliced or whole chicken breast
1 melba toast crushed
2 medium Roma tomatoes
2 tablespoons lemon juice
1 tbsp barges liquid aminos
2 tbsp apple cider vinegar
2 cloves finely chopped
3 large fresh basil leaves
Pinch oregano
Pinch marjoram
Salt & pepper


Marinate chicken in lemon juice, barges, vinegar, salt,and pepper. Mix melba crumbs with dry spices. Coat the chicken in mixture
And fry in small batches until golden brown. Deglaze the pan with a little broth to keep chicken from burning.
Sauce. Chop tomatoes finely and place in the bowl. Roll and chop basil finely. Mix together with lemon juice, vinegar,and salt and pepper.
Serve chilled bruschetta sauce over chicken.

Makes 1 serving ( 1 protein, 1 vegetable, 1 melba toast )

Phase 3 modifications. Brush chicken with olive oil and substitute balsamic vinegar ( check sugar ) for the bruschetta.
Serve with grated parmesan cheese or lay a slice of provolone cheese over the breast then top with bruschetta


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