Tag Archives: avocado

Bruschetta, Avocado, & Mozzarella Chicken

24 Jun

Since I posted a fall-flavored Meatless Monday recipe yesterday, I knew I had to share a full-on-in-your-face-SUMMER recipe today!  This is another spectacular recipe I found over at Iowa Girl Eats – I will fan girl over her recipes every. damn. day.  Go check her out!

Bruschetta-Avocado-Mozzarella-Chicken-Balsalmic-Reduction



Bruschetta, Avocado, and Mozzarella Chicken

  • 1/2 c. balsamic vinegar
  • 2 boneless, skinless chicken breasts – pounded to about 1/4″ thickness
  • 1 avocado
  • 1/2 c. bruschetta (homemade or store bought)
  • sliced Mozzarella cheese
  • olive oil, salt, pepper
  • spinach

Preheat the broiler and pour 1/2 c. balsamic into a small skillet and bring to a boil.  As soon as the vinegar begins to boil, reduce the heat to low and simmer it off for about 10-15 minutes.  It will begin to get syrupy and reduce a ton.  You know it’s ready to go when it coats the spoon: Balsamic-Reduction

Meanwhile, heat 1 T. olive oil in a skillet over medium heat.  Season the chicken with a little salt and pepper, then cook it 7ish minutes per side or until your meat thermometer reaches 165*F.

Chicken

**I don’t mess around with “cook until pink” or “until juices run clear.”  After having a kitchen under construction so long, I’ve learned that lighting can be the difference between food poisoning and a great dinner.  Always go for the thermometer to check if meat is cooked!**

Delallo-Italian-Tomato-Bruschetta

When the chicken is ready to go, spoon enough bruschetta on top to make you happy!  I have never purchased pre-made bruschetta before and I was pleasantly surprised with this Delallo Italian Tomato mixture.   Doesn’t hurt that Delallo is based right here in Pittsburgh.  The pre-made bruschetta was the best idea I didn’t mean to have.  Honestly, it was so sweet that it complimented everything perfectly – I don’t even really like tomatoes!!  Add onto that your sliced avocado, and finally top it with a piece of mozzarella cheese. Chicken-Bruschetta-Avoacdo-Mozzarella

At this point, your balsamic reduction is probably done so just go ahead and set that aside until you are ready to eat!  Pop the chicken into the broiler and cook it until the cheese gets melted and toasted to perfection.

Serve on a bed of spinach with the balsamic reduction!

Bruschetta-Chicken-Avocado-Mozzarella

 

 

 

 

 

 

 

 

 

 

 

How’s that for a 20 minute meal?!

 

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Southwest Smothered Sweet Potato Skins

10 Apr

Doesn’t my breakfast look yummy?

Breakfast

We’ve been making a solid attempt at eating healthier, substantial meals instead of skipping meals and resorting to snacking.  My breakfast burrito has 3 scrambled eggs (no milk), chicken sausage, a little bit of low fat cheddar cheese, a dab of salsa, and 1/4 of an avocado on a whole wheat tortilla.  It was basically a breakfast taco because it was too fat to fold like a burrito.

Speaking of mexi-inspired clean eating, we had a seriously scrumptious dinner last night.

Southwest Smothered Sweet Potato Skins (inspired by Half Baked Harvest)

Done2

I saw a variation of this recipe on Pinterest (of course) and knew we had to try it.  The concept is the same as baked potato skins, except the filling is more substantial and its in a sweet potato skin.

I baked three sweet potatoes in the oven, during which time I made the “fixin’s” and let them sit the entire time the potatoes were baking.  I like my favors to really get a chance to combine.

My mixture was:

1/4 c. olive oil
2 diced jalapeno peppers (without seeds)
3 cloves pressed garlic
2 T. lime juice
1 t. cumin
1 t. oregano
2 t. ancho chili powder
salt & pepper
 
PepperMix

I added this mixture to the spinach that we had leftover from strawberry spinach salads (about 3 cups) and 2 shredded chicken breasts:

Chicken

Once the potatoes were cooked and had cooled enough to handle, I scooped out the middle to create a pocket.

Potato Boats

A great idea I got from the recipe was to baste the potatoes in some of the spice mixture and bake for 10 minutes to give them even more crisp.  Then, I topped with my spicy chicken mixture and sprinkled some shredded mozzarella (the only kind I had on hand) on top.  Bake into the oven until the cheese is brown and the potato skins are crisp enough!

FilledBoats2

These were super delicious and really healthy!  I ended up mashing the sweet potato insides and serving them as a side.

Done1

What are some of your favorite Pinterest recipes??

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