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GREEK BRUSCHETTA PASTA SALAD AND JUICY ROSEMARY OREGANO CHICKEN😍⁠

Deets: 2 large Chicken breast (pat dry, pounded to about 1/2-3/4 inch thick and salted and peppered and air dried in fridge for an hour) then coated in a mixture of 1 teaspoon of oregano, 1 teaspoon rosemary, 1 teaspoon lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon coconut aminos…I let it sit for about 10-15 minutes then sear it on medium low in cast iron with some olive oil for 9 minutes then flipped and add a little ghee when you flip for about 6 mins (depending on size.) Brown rice pasta tossed with arugula, feta and this bruschetta. BRUSCHETTA: 2 cups cherry tomatoes (halved), 1/3 cup chopped dill, optional: 1/4 cup Parmesan (vegan or regular), 2 cloves minced garlic, 1/2 cup minced red onion, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper.

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