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An easy, healthy and refreshing meal with a kick.
In a small bowl, whisk together vinegar, oil, steak seasoning, 3 minced garlic cloves, mustard, sriracha, 1 teaspoon salt and 1 teaspoon pepper. Pour marinade into a large Ziploc bag, add the chicken, seal the bag, move the chicken around to coat it in the marinade and then put it in the refrigerator to marinate overnight.
In a seperate bowl, combine tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, basil, parsley, tarragon, lemon juice and crushed red pepper. Cover and refrigerate overnight.
The next day, preheat grill to medium high heat. Cook chicken breasts for 5 minutes per side or until cooked through (165 F).
Serve chicken topped with the bruschetta mixture.
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