One of our favorite light and easy anti-inflammatory meals, Grilled Bruschetta Chicken! Made with simple, fresh organic veggies and pasture-raised chicken. A delicious way to showcase tomatoes and basil from the garden. If you’re short on time, you can skip the marinade. It will still be bursting with flavor!
This dish can stand alone, but also goes great with a side of sweet potato fries, or our Sweet Potato “Toast” 2 Ways.
Replace Recipie Feat
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning mix
Bruschetta Topping
- 3 ripe tomatoes chopped
- 1/2 cup red onion chopped
- 2 cloves garlic minced
- 1/2 cup fresh basil chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar (optional)
- sea salt and ground pepper to taste
Instructions
- In a large bowl, mix together marinade ingredients. Add chicken breasts to bowl and let marinate for at least 30 minutes, up to overnight.
- Preheat grill or grill pan to medium heat.
- While grill is pre-heating, add chopped tomatoes, red onion, garlic, basil, olive oil and balsamic vinegar, sea salt and pepper to a bowl and set aside to let flavors combine.
- Grill chicken breasts for about 5-10 minutes per side or until cooked through. (Cooking time will depend on size of chicken breast)
- Top grilled chicken with Bruschetta mix and serve.
- Enjoy!
Keywords: anti-inflammatory food recipes, anti-inflammatory meals, basil and tomatoes, bruschetta chicken, grilled bruschetta chicken
