Grilled Bruschetta Chicken

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 .

Bruschetta Chicken

One of our favorite light and easy anti-inflammatory meals, Grilled Bruschetta Chicken! A delicious way to showcase tomatoes and basil from the garden.

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Prep Time
40 mins

Cook Time
20 mins

Total Time
1 Hour

Course
Main Dish

Servings
4

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 virgen olive oil
• 1 tablespoon balsamic vinegar optional
• sea salt and ground pepper to taste

Instructions

1. In a large bowl, mix together marinade ingredients. Add chicken breasts to bowl and let marinate for at least 30 minutes, up to overnight.
2. Preheat grill or grill pan to medium heat.
3. 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.
4. Grill chicken breasts for about 5-10 minutes per side or until cooked through. (Cooking time will depend on size of chicken breast)
5. Top grilled chicken with Bruschetta mix and serve.
6. Enjoy!

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