Balsamic Chicken + Zucchini + Bruschetta

I wrapped up my first RP cut a few weeks ago, as well as the Winter Challenge at the gym this past weekend. I ended up losing 7.4 lbs, and while most wouldn’t think that was a lot over the course of a 12 week period – looking at my before and after pictures prove that it’s not about the number on the scale – it’s about the work you put in, the attitude to persevere. Body composition is more telling than that number on the scale any day.

I’ll continue to go through Maintenance for the next few months and then plan to do another Cut towards the fall. I feel great. I look great. And my performance in the gym is on point.

Ingredients:

Marinade:

3 Large chicken breasts

1/4 cup olive oil

1/4 cup balsamic vinegar

3-4 garlic cloves, minced

1/4 cup basil, chopped

Salt and pepper

Bruschetta (this makes a lot!):

10 Roma tomatoes, diced

1 red onion, diced

3-4 garlic cloves, minced

1/4 cup basil, chopped

1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup shredded Parmesan cheese

Salt and pepper

For the marinade, combine all ingredients in a medium bowl and add chicken. Toss to coat and refrigerate for at least 2 hours.

For the bruschetta, combine all ingredients in a large bowl. Let sit for 30 minutes to allow flavors to meld.

Heat a grill to medium high heat and spray with nonstick spray. 

Grill chicken until cooked through, flipping once.

Serve with grilled zucchini and top with a healthy portion of bruschetta.

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