Grilled Chicken Bruschetta on Zucchini
2 large zucchini
2 chicken fillets (each 5 oz) , pounded
1 medium avocado, peeled, pitted, and cubed
2 medium tomatoes
2 garlic cloves, minced
4 tbsp fresh lemon juice,
½ small red onion, finely chopped
3 tbsp chopped parsley
½ tbsp chopped thyme
¼ tsp chili flakes
2 tbsp olive oil
To make the marinade, in a small glass combine the thyme, 1/8 tsp of chili flakes, 1 tbsp of lemon juice and pinch of salt. Place the chicken in a sealable plastic bag and pour the marinade into the bag. Seal the bag tightly and marinate the chicken in a refrigerator for at least 30 minutes, turning occasionally.
In a small bowl combine the tomatoes, onion, garlic, parsley and 1 tbsp of lemon juice. Season to taste and set aside. Heat a barbecue until hot. Cut the zucchini into 1/2 ” thick lengthwise slices. Brush the slices with 1 tbsp of olive oil and grill for 2 minutes on each side. Remove the chicken from the marinade, brush with 1 tbsp of olive oil and grill for 3 minutes on each side. Let the chicken rest for 5 minutes and make the avocado sauce.
Place the avocado, remaining chili flakes, 1 tbsp of olive oil and remaining lemon juice in a bowl and coarsely mash with a fork. Season to taste.
Chop the chicken into bite size pieces. To assemble bruschetta, top zucchini slices with avocado sauce, chopped grilled chicken and tomato salsa and serve.