Bruschetta is technically made of thick grilled bread drizzled with olive oil and topped with chopped tomatoes and herbs. I’ve taken some liberties and added beans and cucumber to the tomatoes and used it as a base for the chicken. A way more interesting and healthier dish! The tomatoes and cucumber should be mixed just before eating or it will get too watery.

1 lb (450 g) boneless, skinless chicken breast
2 tsp (10 mL) olive oil
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) pepper

Bruschetta
1 1/2 cups (375 ml) canned white kidney beans, drained and rinsed
2 1/2 cups (625 ml) cherry tomatoes, sliced
3/4 cup (175 ml) diced seeded cucumber
1/4 cup (50 ml) finely chopped green onions
3 tbsp (45 mL) chopped fresh basil
2 tbsp (30 mL) olive oil
4 tsp (20 mL) lemon juice
1/2 tsp (2.5 mL) chopped garlic
½ cup (125 g) crumbled feta cheese (optional)
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) pepper

Garnish
2 tbsp (30 mL) chopped basil

1. Rub the chicken with 2 tsp (10 mL) olive oil and salt and pepper. Grill in grill pan or barbecue the chicken breast until internal temperature reaches 165° F (74° C).

2. Combine beans, tomatoes, cucumber, onions, basil, 2 tbsp (30 mL) olive oil, lemon juice, garlic, feta (if using) and salt and pepper in a bowl and mix well. Spoon over serving platter.

3. Slice chicken into medallions and lay overtop. Garnish with chopped basil.

Nutrition -Serves 4, GF
Beans can cause bloating and gas but drinking plenty of water when increasing your intake of beans will lessens these side effects.

Serving 343 g
Calories 327
Protein 31 g
Carbohydrate 19 g
Fibre 5.5 g
Fat 14 g
Saturated Fat 3 g
Cholesterol 66 mg
Sodium 383 mg