Pan-Seared Chicken and Bruschetta Bowls (Gluten Free)

Step 1

Add chicken, hot sauce, maple syrup, soy sauce or coconut aminos, and garlic to a baggie and place into the refrigerator. Marinate for at least 30 minutes and up to 24 hours.

Step 2

Make the bruschetta. Combine cherry tomatoes, olive oil, balsamic vinegar, basil, salt, black pepper, garlic, and cannelllini beans in a bowl. Stir to combine and set aside.

Step 3

Compile and cook any toppings you plan on adding to your bowls.

Step 4

Once the chicken has had a chance to marinate, add 2 tablespoons of the oil to a large non-stick or cast-iron pan over medium heat. Once the oil is hot, add the chicken breasts and cook, untouched, for about 6 minutes.

Step 5

Check the bottom of the chicken breasts to make sure they’re not burning–if they’re not, leave them in the pan for another 2 minutes, then flip them over.

Step 6

Add the remaining tablespoon of oil, then cook the other side of the chicken breasts for another 6-9 minutes, or until a thermometer inserted into the thickest part of the breasts reads 165 degrees.

Step 7

Remove the chicken breasts from the pan and let them rest for about five minutes. Then cut them into 1/2 inch slices, add them to a shallow bowl with your desired toppings, and top with bruschetta. Enjoy!