Bruschetta Grilled Chicken

Cooking for One or Two, Recipes, Worknight Dinners


Grilled chicken is a summertime staple for me, but even when making fresh marinade from scratch, like grilled lemon and garlic chicken, it tends to get boring and repetitive. Even though there are a thousand and one ways to marinate chicken with different flavors, at the end of the day, you’re still eating a grilled chicken breast. One way to switch things up for a weeknight or for company is to top your chicken with a flavorful blend of fresh tomatoes, mozzarella cheese and basil, dressed with olive oil, balsamic vinegar and a pinch of salt and pepper. 

Although this classic tomato mixture is usually served over toasted bread, serving it over grilled chicken keeps it light and low in carbs, which is a nice touch in the summer when eating heavy, rich meals tends to weigh you down (figuratively, although literally too). Here, the tomatoes are the star of the show, so be sure to use fresh, ripe ones — local summer tomatoes are all the better when available.

On the side, serve grilled corn on the cob, a big fresh salad or crusty Italian bread depending on the occasion. This is as great a meal for company, date night or if you’re cooking for one, because the leftovers are delicious for lunch the next day and any remaining bruschetta topping can be folded into a caprese omelet, topped over a salad or used to make actual bruschetta on crispy baguettes.


5.0 from 1 reviews
Bruschetta Grilled Chicken
Recipe type: Cooking for One or Two, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 3 medium vine ripe tomatoes, chopped
  • 2 small cloves garlic, minced
  • ¼ cup chopped red onion
  • 1 tablespoon extra virgin oil
  • 1 tablespoon balsamic vinegar
  • Kosher salt and cracked black pepper to taste
  • ¾-1 pound thinly sliced chicken cutlets
  • 2 tablespoons fresh basil leaves, chopped
  • 3 ounces part skim mozzarella, cubed
  1. In a small bowl, toss tomatoes, garlic, red onion, olive oil and balsamic vinegar. Cover with plastic wrap and refrigerate for 30 minutes (while you prepare the chicken) or up to 24 hours.
  2. Season chicken breasts with more salt and pepper, then grill or saute them until thoroughly cooked to 165 degrees F.
  3. Before serving, stir tomato mixture and toss with basil and cubes of mozzarella. Place chicken breasts on a plate and top with a generous amount of bruschetta topping over the top. If you have extra topping, cover and store in the refrigerator for up to 3 days, using the leftovers in a salad or atop a baguette.

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  • Reply
    eat good 4 life
    September 10, 2015 at 12:39 pm

    Wow this looks plain sensational. I am sure this can also be served with some pasta too 🙂

  • Reply
    Andi @ The Weary Chef
    September 10, 2015 at 10:02 am

    I love grilled chicken and bruschetta! I would definitely try this! Looks so good! Thanks for sharing.

  • Reply
    Sheena @ Tea and Biscuits
    September 9, 2015 at 8:33 pm

    Well this looks like a perfect combination of flavors, it’s hard to beat grilled chicken and basil!

  • Reply
    Gerry Speirs
    September 9, 2015 at 8:30 pm

    Such an awesome recipe 🙂

  • Reply
    Carrie @Frugal Foodie Mama
    September 9, 2015 at 8:08 pm

    Love how fresh and simple this is! Such a delicious dinner idea. 🙂

  • Reply
    September 9, 2015 at 7:40 pm

    Two of my favorite things. Looks Fantastic!

  • Reply
    September 9, 2015 at 4:57 pm

    Grilled chicken is an all the time staple for us! Definitely something we’d make

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