Chicken Breasts with Gorgonzola-Tomato Salsa

It's been a long week, and it's only Tuesday.  Lucy has some crazy eye gunk going on, and we've been stressing over it like the new-ish parents that we are.

We're always looking for easy meals, and lately we've been wanting more easy HEALTHY meals - this one caught our eye.  After Lucy went to bed, we got to cookin'.

This recipe is a keeper.  Adam made the salsa before she went to bed so the flavors had time to marry. And marry they did.  It's light, yet satisfying and delicious.  The cheese was a nice guilty pleasure in between the bites of tomato and onion. Like the charm in Lucky Charms.  The basil made for the perfect flavor combination, and was a nice substitute for cilantro.  The chicken only called for salt & pepper, though we did add garlic powder, onion powder, and paprika in addition.  It was just enough with the side of steam broccoli - and we will make it again for sure. 

Chicken Breasts with Gorgonzola-Tomato Salsa
- 2 cups chopped tomato
- 1/3 cup minced red onion
- 1/3 cup finely chopped fresh basil
- 2 teaspoons extravirgin olive oil
- 1 teaspoon kosher salt, divided
- 6 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3 tablespoons crumbled Gorgonzola cheese