Bruschetta Chicken

I served this when my mom came over for lunch last Sunday. It's a favorite of mine for being quick and healthy and delicious. Mushrooms are great for supporting the immune system, I try to fit them in as often as I can.

Anytime I use chicken breasts I pound them a bit to make them all the same thickness. To serve for a Sunday lunch you can chop the veggies and pound the chicken ahead of time and it will come together in 15-20 minutes. I usually serve with brown rice and a salad. Recipe from Cooking Light

Chicken Bruschetta
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper, divided
4 boneless skinless chicken breast halves
1 Tbs olive oil
1 8oz package sliced mushrooms1 small zucchini, quartered lengthwise and sliced
4 cloves garlic, minced
1 cup chopped plum tomato
1/2 cup chopped red onion
1/2 cup chopped fresh basil
4 tsp balsamic vinegar
1/4 cup grated Parmesan cheese
Combine garlic powder, 1/4 tsp salt and 1/8 tsp pepper; sprinkle on chicken breasts. Place chicken on a broiler pan coated with cooking spray and broil for 6 minutes on each side or until chicken is done. Remove chicken from pan and keep warm.
Heat olive oil in large nonstick skillet over medium-high heat. Add 1/4 tsp salt, mushrooms, zucchini and minced garlic; saute 2 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil and vinegar; saute 3 minutes. Serve the vegetable mixture over chicken; sprinkle with cheese.