Bruschetta Grilled Chicken

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.