Tomato-Mozzarella Chicken Bruschetta

  • 3/4 cup balsamic vinegar
  • 1 baguette (try whole wheat for added health benefits)
  • 2 tablespoons olive oil, divided
  • 2 cups cherry tomatoes, halved
  • 1 medium avocado, halved, seeded, peeled, and diced
  • 1/2 cup cooked chopped chicken breast or shredded rotisserie chicken
  • 1/8 tsp salt
  • Freshly cracked black pepper (to taste)
  • 1/4 cup basil leaves, thinly sliced
  • 3 ounces small fresh mozzarella balls, sliced into quarters
  1. Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.
  2. Meanwhile, prepare the balsamic sauce.  Add balsamic vinegar to a small saucepan over medium-high heat.  Allow the liquid to come to a slight boil.  Then reduce to medium heat and allow liquid to simmer for about 25 minutes.  Set aside and let cool.  NOTE:  If the balsamic sauce is too tangy for your taste, you can stir in 2 tablespoons of brown sugar.
  3. Slice the ends off the baguette.  Slice the entire loaf into 1/2 to 3/4 inch thick slices; you should have about 15 slices.  Place baguette slices onto prepared baking sheet.  Brush bread using 1 tablespoon olive oil.  Place into oven, and bake 8-10 minutes or until golden brown.
  4. In a large bowl, mix tomatoes, avocado, chicken, 1 Tablespoon olive oil, salt, and pepper to taste.
  5. To enjoy right away:  Top each baguette slice with tomato mixture.  Add basil and mozzarella, then drizzle with balsamic sauce.  To pack for later:  Separately store bread, tomato mixture, mozzarella and balsamic sauce.  Enjoy when ready.

Note: Serve with a side-salad (try 1 cup of baby greens + 2 tbsp. vinaigrette) and fruit.

Fill half your plate with fruits and veggies.

Nutrients Per Serving: Calories 439 Protein 32 g, Carbohydrate 39 g, Total Fat 18 g, Fiber 5 mg, Cholesterol 12 mg, Sodium 173 mg

Source: My Fitness Pal Online www.myfitnesspal.com/tomato-mozzarella-lunch-bruschetta/