"Light" Bruschetta Chicken

Most week nights I clench at the thought of having to get home to cook dinner. Life is busy being in the corporate tax world, a wife, and fitness junkie. As much as I'd love to come home from a long day and whip up an elaborate meal for me and my hubby, well sorry, my couch looks much more appetizing. So I am all about QUICK and EASY (and of course healthy) dinners. I also make it rule of thumb to make enough for two nights so that means I only have to cook dinner 2-3 times a week. WINNING!!

I whipped this recipe up and it is one of my new favorites. It's perfect to mix with your Bikini Challenge 2.0 meal plan for the week. Lots of protein and great to feed those growing muscles!

Want to print the recipe? Print Here!

Ingredients:

4 Chicken Breast

1 Jar of Pesto

4 Roma Tomatoes

½ Tsp Salt

Pepper to taste

1 Cup Italian Cheese Blend or Shredded Parmesan

Directions:

1. Preheat oven to 350 degrees

2. Slice tomatoes long ways into semi-thin slices

3. Lay chicken breasts into glass baking dish and season with salt and pepper

4. Spoon out large dollops of pesto onto each breast then cover with tomato slices

5. Bake for roughly 20 minutes, take out of the oven and add a handful of cheese to cover the tomatoes on each breast (or if you're dairy free like me, skip the cheese on yours!

6. Bake for roughly and additional 10-15 minutes (or until done and cheese is bubbly)

7. I served this with mixed baked veggies, a salad, and some french bread

Voila! Enjoy!

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