Ahhh, campari tomatoes. It’s that time of year, and if you haven’t had camparis before, you’re seriously missing out. What are they, exactly? They’re small vine tomatoes that are 1 3/4 inch to 2 inches wide and they pack serious flavor. They are kind of like large cherry tomatoes; sweeter than romas and bolder than heirlooms or beefsteaks. In a word, they’re nothing short of amazing. This fantastic bruschetta chicken is low carb and really showcases their amazing flavor.
The flavors in this dish are bold. Campari tomatoes, olive oil, aged balsamic vinegar, fresh basil, garlic and shaved parmesan cheese. Is your mouth watering yet?
I served this aside some zoodles, but it would be tasty with a side of any vegetable you like. Some nice sliced summer squash would be lovely. Feel free to use dried herbs if you don’t have fresh. My basil was looking sad, so I used dry basil in place of it.
Need a spiralizer to make your zoodles? I highly recommend this one. It’s made of higher grade plastic than many others, and it’s held up for me for a long time. It’s what I use personally.
Bruschetta Chicken & ‘Pasta’ with Balsamic Vinegar and Shaved Parmesan
Makes 2 servings. 8.5g net carbs per serving.
- 2 boneless, skinless chicken breasts, trimmed
- 2 T extra virgin olive oil
- 3-4 Campari tomatoes, chopped (be sure to save the seeds and juice)
- 2 cloves fresh garlic (or 1/4 tsp. garlic powder)
- 2-3 tsp. dried basil (or about 1/4 C fresh chopped basil
- 4 T balsamic vinegar
- 1/2 tsp. pink Himalayan salt (or regular salt)
- 1/8 tsp. black pepper
- 3 T shaved parmesan cheese
- 1 medium zucchini, spiralized and ready to eat (I microwave my zoodles to remove water)
- Place chopped tomatoes and their seeds/juices, basil, garlic, 1/4 tsp. salt, 1 T olive oil, 2 T balsamic vinegar, and pepper in a bowl. Stir well and allow to marinate while you prepare the food.
- Put 1 T olive oil into a hot skillet and season chicken breasts with salt and extra garlic powder, if desired.
- Cook chicken over medium-high heat in the olive oil until it's golden brown and cooked thoroughly.
- Strain the tomatoes so that you separate the diced tomatoes and the liquid. Place the liquid in with the chicken and cook it over medium heat until it reduces (about 2 minutes).
- Add half of the tomatoes in with the hot chicken and cook it for two more minutes, or until the tomatoes just begin to cook down.
- Plate the chicken next to or over the top of the cooked zoodles. Place the rest of the tomatoes over the top of the food, followed by the shaved parmesan cheese.
- Drizzle the last two tablespoons of vinegar over the chicken and zoodles. (If desired, you can reduce the vinegar first to make it thicker and more concentrated).
- Serve immediately.
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