Bruschetta is great on its own but when added to perfectly spiced grilled Vegan chicken, then drizzled with balsamic glaze and freshly shredded vegan parmesan, it's perfection!
Ingredients
1.5 cups chopped tomatoes, I prefer cherry or grape tomatoes
2-4 garlic cloves minced
3 tbsp white Balsamic Vinegar (You can substitute for regular balsamic)
2 tbsp of olive oil
1/3 cup chopped basil
Salt for seasoning
Roughly 16oz Vegan Chicken Breasts, we used 2 Quorn Filet Packages
1 chicken-less bouillon cube
1/3 cup water
1 tbsp butter
1 tsp Italian seasoning
1 tsp ground coriander
1 tsp garlic powder
½ tsp garlic salt
Balsamic Glaze
(We served over steamed quinoa and sauteed spinach)
Directions
Whisk together your balsamic vinegar and olive oil
Stir in your chopped tomatoes, garlic and basil
Season with salt
Marinate in refrigerator until ready to use
In a large frying pan add your chicken-less cube and water
Heat to medium high
Once cube is dissolved into the water, add in your chicken
Cook until heated thoroughly, and until most liquid is evaporated
Remove chicken, and discard liquid
Mix together your garlic salt, Italian seasoning, ground coriander, and garlic powder
Using your hands take the seasoning and rub it into the vegan chicken, on both sides
Heat a non stick pan over medium high heat
Melt in your butter
Once melted add in your rubbed vegan chicken
Cook on each side until browned
Remove from pan
Top chicken with Bruschetta
Drizzle with balsamic glaze
Shave some fresh Violife Parmesan on top
Serve and enjoy!
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