Prepare a charcoal or gas grill for indirect grilling over medium-high heat.
This basil, mozzarella, and tomato bruschetta chicken pairs well with our gluten-free millet pilaf.
Servings and Ingredients
|Vegetable Millet Pilaf|
|⅔ c.||millet, dry|
|2 tsp.||Gustare Vita olive oil|
|¾ c.||red onion, chopped|
|1 clove(s)||garlic, minced|
|⅓ c.||yellow bell pepper, seeded and chopped|
|⅓ c.||Hy-Vee frozen sweet peas|
|Hy-Vee ground black pepper|
|Grilled Bruschetta Chicken|
|1 lbs.||boneless skinless chicken breasts|
|3 tbsp.||bottled sun-dried tomato vinaigrette dressing, divided|
|1||medium tomato, seeded and chopped|
|½ c.||Hy-Vee shredded low-moisture part-skim mozzarella cheese|
|¼ c.||fresh basil leaves|
|Lemon wedges, if desired|
Things To Grab
- Charcoal or gas grill
- Medium saucepan
- Medium skillet
- Large resealable plastic bag
- Small bowl
- Meat thermometer
Make Vegetable Millet Pilaf: Cook dry millet in lightly salted water according to package directions. Heat olive oil in a medium skillet over medium-high heat. Add red onion and cook until softened. Add garlic, yellow bell pepper, zucchini, and frozen peas. Cook for 5 minutes or until vegetables are tender. Stir in millet. Season to taste with salt and pepper. Cover, and keep warm until ready to serve.
Place chicken in large resealable plastic bag. Add 2 tablespoons dressing; seal bag. Let stand 10 minutes. Remove chicken; discard vinaigrette.
Grill chicken for 20 to 25 minutes or until done (165 degrees), turning once halfway through. Meanwhile, combine remaining dressing, chopped tomato, cheese, and basil in a small bowl.
Serve chicken topped with tomato mixture, with Vegetable Millet Pilaf, and lemon wedges, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 65mg
- Sodium: 220mg
- Total Carbohydrates: 31g
- Protein: 35g