Chicken Bruschetta

The aroma of garlic and freshly chopped basil always inspires. When paired with fresh tomato and EVOO and a little balsamic vinegar these simple ingredients create the perfect bruschetta, a traditionally Italian topping with unlimited uses. Here we’ve placed it atop perfectly grilled chicken breast in this easy to prepare delish’ dish.

If you are looking for a refreshingly light meal with a simple preparation our Chicken Bruschetta is sure to become a weeknight staple. The chicken is ideal grilled or broiled and bruschetta can be made ahead and set in the fridge.

Chicken Bruschetta
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Chicken Bruschetta

If you are looking for a refreshingly light meal with a simple preparation our Chicken Bruschetta is sure to become a weeknight staple.

Course Main Course
Cuisine Italian
Keyword chicken bruschetta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 serving
Calories 240 kcal
Author Toshi Jones

Ingredients

  • 1 medium tomato chopped
  • 2 Tbsp thinly sliced fresh basil
  • 1 clove garlic finely chopped
  • ½ tsp extra-virgin olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp onion powder
  • sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 5 oz raw chicken breast boneless, skinless

Instructions

  1. Combine tomato, basil, garlic, oil, vinegar, onion powder, salt (if desired), and pepper (if desired) in a medium bowl; mix well. Set aside.

  2. Preheat grill or broiler on high.
  3. Grill or broil for 4 to 5 minutes on each side, or until no longer pink in the middle and juices run clear.

  4. Top chicken with tomato mixture.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Chicken Bruschetta
Amount Per Serving (1 serving)
Calories 240 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 91mg 30%
Sodium 540mg 23%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 31g 62%
* Percent Daily Values are based on a 2000 calorie diet.

 

Photo and recipe by Kirsten Morningstar