Directions

1. Add 1⁄4 cup of vinegar and the olive oil to a 1-gallon resealable plastic bag. Mix well. Add chicken thighs and marinate for at least 30 minutes.

2. When ready to cook, heat grill to medium heat setting. Brush the grill with oil and add chicken thighs. Cook for about 5 minutes, then flip. Grill another 5-10 minutes or until fully cooked. During the last 2 minutes of grilling, put 1 slice of mozzarella on top of each chicken breast to melt.

3. Meanwhile, in a bowl combine tomatoes, basil, garlic and 1 tbsp of balsamic vinegar. Toss to combine.

• If serving bruschetta chicken with suggested sides:

▪ Add quinoa and vegetable broth to a pot. Bring to a boil, then cover and turn the heat down to a “simmer” setting. Let Quinoa simmer for 15-20 minutes, or until all the water has cooked out (fluff with a fork occasionally while cooking)

▪ Microwave frozen, steam-able bag (s) of broccoli florets for 6-8 minutes or until warmed through. Empty bag contents into a medium sized bowl. Sprinkle with salt, pepper and garlic powder. Mix to combine, keep warm until served.

4. Serve chicken topped with tomato mixture. Portion out 3⁄4 cup of cooked quinoa and1 cup of broccoli florets per plate.