recipe developed for Green Giant
Summer’s not done yet and this quick and easy dinner idea takes full advantage of the all the things that makes summer food special. Fresh tomatoes, from your garden or the farmers’ market don’t need much enhancement to turn them into this delicious bruschetta topping. Just a touch of balsamic, fresh basil and some salt and pepper.
Serve the bruschetta over grilled balsamic chicken and put the whole thing over some pesto cauliflower mash. Green Giant’s Cauliflower Mash is so creamy and rich, you just might think you’re eating mashed potatoes. Yet they’re still light enough for a summer meal. Stirring in some prepared pesto gives it a nice little flavor boost to complement the bruschetta topping. Best part….this entire dinner is on the table in just 30 minutes. Easy, delicious and healthy!
- 2 medium tomatoes , chopped (about 2 cups)
- 1/3 cup balsamic vinegar , divided
- 2 tablespoons chopped fresh basil
- 2 tablespoons honey
- 2 large garlic cloves , minced
- 4 boneless skinless chicken breast halves
- 1 20-ounce package Green Giant Original with Olive Oil & Sea Salt Mashed Cauliflower
- 2 - 3 tablespoons refrigerated prepared basil pesto *
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Combine tomatoes, 2 tablespoons balsamic vinegar and basil. Season to taste with salt and pepper; set aside.
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Combine remaining vinegar, honey and garlic. Pour over chicken and marinate in refrigerator 30 minutes to 3 hours.
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Cook Green Giant Mashed Cauliflower according to package directions. Stir in pesto.
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Remove chicken from marinade, discarding marinade. Grill or broil chicken until done. Serve chicken over pesto cauliflower and top with tomato mixture.
Summer's a great time to make your own pesto with the abundance of basil either from your garden or farmers' markets. But if you don't have the time or the desire, use one of the refrigerated pestos that are readily available. They really are almost as good as home-made. Rana is my favorite followed by Buitoni and Costo. I always have some on hand to add a boost of flavor to my recipes.
