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Bruschetta Chicken over Pesto Cauliflower Mash
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Ingredients
  • 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 *
Instructions
  1. Combine tomatoes, 2 tablespoons balsamic vinegar and basil. Season to taste with salt and pepper; set aside.
  2. Combine remaining vinegar, honey and garlic. Pour over chicken and marinate in refrigerator 30 minutes to 3 hours.
  3. Cook Green Giant Mashed Cauliflower according to package directions. Stir in pesto.
  4. Remove chicken from marinade, discarding marinade. Grill or broil chicken until done. Serve chicken over pesto cauliflower and top with tomato mixture.
Recipe Notes

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.