Bruschetta Pesto Chicken Sandwich

A Red Robin copycat, clean eating style!


Bruschetta:

1/3 cup chopped white or yellow onion
2/3 cup chopped tomatoes
Chopped basil to taste, about 2 tablespoons
Balsamic vinegar
1 tsp olive oil
Chop all vegetables and combine in a small bowl. Cover the vegetables with balsamic vinegar and add 1 tsp of olive oil. Mix well.
Chill for at least and hour or overnight.

Slice thin and marinate two chicken breasts in 1 tsp olive oil and thyme for 30 minutes. Cook the chicken on an open grill pan or george foreman grill. During the last 5 minutes, top with slices of mozzarella cheese until the cheese melts.

Spread a clean pesto sauce on a whole wheat bread loaf or bun, top with chicken, cheese and bruschetta to taste.

Enjoy!