Protein Dinner Bowl!

Ingredients

Bruschetta

  • 3
    each
    Roma tomatoes, 1/4″ dice
  • 1/4
    each
    red onion, 1/4″ dice
  • 2
    tbsp
    basil, chiffonade
  • 1
    tbsp
    balsamic vinegar
  • 1
    tbsp
    extra virgin olive oil
  • 1/2
    each
    lemon juice, fresh

Vegetables

  • 2
    each
    green zucchini, cut into sticks
  • 2
    cups
    broccolini, chopped in half
  • 2
    cups
    button mushrooms, sliced
  • 2
    cups
    Brussel sprouts, quartered
  • 1
    each
    yellow pepper, cut into strips
  • 2
    tbsp
    extra virgin olive oil
  • 1
    tbsp
    balsamic vinegar
  • 1
    tsp
    garlic powder
  • 2
    each
    spaghetti squash, halved, cooked and the flesh scraped out
  • 1
    ea
    salt and pepper to taste

Balsamic Chicken

  • 1.5
    lbs
    boneless, skinless chicken thighs
  • 1
    tsp
    garlic powder
  • 2
    tbsp
    extra virgin olive oil
  • 2
    tbsp
    balsamic vinegar, for glazing
  • 1
    ea
    salt and pepper to taste

Instructions

Bruschetta

  1. mix together all ingredients and season well with salt and pepper, set aside

Vegetables

  1. Toss together the broccolini and Brussel sprouts with salt, pepper garlic powder, and olive oil and put on a large baking tray.
  2. Toss together the peppers, zucchini, and mushrooms with salt, pepper, garlic powder, balsamic vinegar and olive oil and add to the same baking sheet as the green veggies
  3. Roast in a 400 degree oven until there is lots of color on the vegetables.  Should take about 12-15 minutes.  Set aside

Balsamic Reduction

  1. Take 1 cup of balsamic vinegar and put into a pot.  Heat up to a slow simmer and let reduce by half.  Keep an eye on the pot and use a spoon to stir occasionally.  The reduction should coat the back of a spoon.  Don’t boil!

Balsamic Chicken

  1. Heat up extra virgin olive oil in a pan until just below the smoking point.  Season the chicken thighs with salt, pepper, and garlic powder and cook both sides of the thighs until just about done.  Should take 5-7 minutes.
  2. Add in the balsamic vinegar on medium heat so the vinegar doesn’t boil away rapidly.  Let the reduction happen slowly and get the chicken nice and glazed.  There should be no vinegar left in the pan.  Set aside to rest before slicing.
  3. Serve everything in a bowl and top with balsamic drizzle.  Enjoy!
Balsamic Chicken Protein Bowl with Spaghetti Squash

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