Ingredients:

• 2 - 3 oz boneless, skinless chicken breasts
• 1 large tomato
• 1 small clove garlic, minced
• 2 tablespoons chopped red onion
• 1/2 tablespoon fresh basil leaves, chopped
• 1 teaspoons extra virgin olive oil
• 1/2 tablespoon balsamic vinegar (NO sugar added)
• Himalayan sea salt and pepper to taste

Instructions:

1. Combine onion, extra virgin olive oil, balsamic, 1/4 teaspoon Himalayan sea salt and pepper. Set aside a few minutes.
2.  Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 teaspoon Himalayan sea salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
3. Season chicken with Himalayan sea salt and fresh pepper.
4.  Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
5.  Grill the chicken 2 minutes on each side, set aside on a platter, top with bruschetta and serve.

This recipe makes 2 servings. This equates to the serving having: 3 ounces of Protein, and 1/2 serving of Vegetables on the IHC plan