Rest Day Recipe

Recipe courtesy of mealpreponfleek.com

Sheet Pan Bruschetta Chicken

For Chicken

4 boneless skinless chicken breasts

1/2 tsp sea salt

1 tsp dried basil

8 slices mozzarella cheese

For Bruschetta

2 cups chopped tomato

1/2 cup chopped red onion

1/3 cup chopped basil

1/2 tsp minced garlic

3 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp honey

1/4 tsp sea salt

For Sautéed Spinach

8 cups fresh spinach

2 tbsp butter

1/4 tsp sea salt

1/8 tsp black pepper

Preheat your oven to 350 degrees. Season and bake one side of the chicken breasts for 30 minutes. After 30 minutes, flip the chicken over and add two slices of mozzarella cheese per chicken breast. Broil the chicken for 10 minutes until the cheese is bubbly and golden brown.

As the chicken cooks, create the bruschetta topping by mixing ingredients in a medium-sized bowl. Place the mixture in the refrigerator until serving time. Cook your spinach in butter for 5-7 minutes then season with salt and pepper. Serve chicken hot topped with bruschetta alongside sautéed spinach.

Macros: Carbohydrates: 21g | Protein: 48g | Fat: 27g


This week’s quote/focus:

“Start by doing what is necessary, then do what is possible, and suddenly you are doing the impossible.”

-Francis of Assisi


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