Description
Easy Bruschetta Chicken – a light and refreshing late summer meal that your whole family will love!
Ingredients
Scale
Balsamic Glaze
- 1 cup balsamic vinegar
Bruschetta
- 3 roma tomatoes; de-seeded and diced
- Approx. 15 yellow cherry tomatoes; quartered and de-seeded
- 1 tablespoon garlic, chopped
- 1 cup fresh basil leaves, roughly chopped
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt (more to taste)
Chicken
- 1 1/2 tablespoon kosher salt
- 1 1/2 tablespoons ground black pepper
- 4–6 large boneless, skinless chicken breasts
Instructions
- Make balsamic glaze: Place balsamic vinegar in small saucepan and bring to a boil. Reduce heat to simmer, uncovered. Continue simmering for 20-30 minutes while you make the rest of the meal. Remove from heat and allow to cool (it will continue to thicken as it cools).
- Make bruschetta mixture: Combine Roma tomatoes, yellow cherry tomatoes, garlic, basil, olive oil, and salt in large bowl. Mix well and taste to determine if you want any additional garlic, basil or salt.
- Grill chicken: Place chicken breasts on plate and sprinkle both sides with a generous amount of the salt and pepper. Heat grill to medium heat (approximately 400 degrees). Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature at the thickest part reads 160 degrees F on your meat thermometer. Remove from grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees).
- Serve: Plate chicken, drizzle with balsamic glaze, scoop some bruschetta on top and then add some fresh basil. Serve immediately.
Notes
- Whole30/Paleo Balsamic Vinegar: I love this balsamic vinegar that is Whole30/Paleo!
- Stove Top Chicken: You can also cook the chicken on top of the stove, if you prefer. To do so:
- I would recommend using chicken cutlets. Season chicken cutlets with salt and pepper both sides. Add 1 tablespoon of oil to a large cast iron pan and bring to medium high heat. When pan is hot, add chicken cooking approximately 10-12 minutes total, flipping halfway, or until the internal temp is 165 (use an internal meat thermometer).
- Dairy-Free: As written this recipe is paleo/Whole30, but if you want to add cheese but keep it dairy-free simply melt some dairy-free mozzarella on top of the grilled chicken before add the bruschetta and glaze!
Nutrition
- Serving Size: 6oz
- Calories: 308
- Sugar: 26.7 g
- Sodium: 1611.1 mg
- Fat: 12.7 g
- Carbohydrates: 38.7 g
- Protein: 13 g
- Cholesterol: 20.7 mg