Easy Bruschetta Chicken – This easy paleo dinner is all about fresh flavors and simple methods. With a balsamic marinade and fresh tomato and basil topping, it’s the best of summer! (Gluten Free, Whole30 Approved!)
This post is written in partnership with Queen Creek Olive Mill, my go-to for top-quality olive oil, vinegar, and more!
Three cheers for easy, fresh dinners all summer long! I’ve said this before, but summer makes me want to ride down the grocery aisles singing “It’s the Most Wonderful Time of the Year.” There are so many tasty options in season! Berries, tomatoes, zucchini, corn, peaches, watermelon, fresh herbs, and so much more.
We tend to eat fairly light during the summer. When it’s well over 100 degrees, we’re just not craving things like stew or casseroles. Instead, we’re all about salads, quick skillets, light pastas, and easy grilling-friendly dinners that keep flavor high and prep time (and cook time!) low.
This simple bruschetta chicken recipe is just right for summer–simply marinated and grilled balsamic chicken smothered with a fresh tomato and basil topping? Count me right in!
It all starts with the marinade. First, I pound out the chicken to a thin, even thickness. This helps it cook evenly and quickly, and helps it marinate faster–win! Then, I use a simple combination of olive oil, quality balsamic vinegar, and a few seasonings.
Since the base of the bruschetta chicken marinade is quality olive oil and balsamic vinegar, I recommend using a good-quality one if you can. Queen Creek Olive Mill is my go-to! The better your oil and vinegar, the better your marinade. AND, since you also use a little oil and vinegar in your tomato topping, it will taste better all around! Give it a quick marinade (or a longer one–your choice!), then cook it on a grill (or in a grill pan!)
Since it *is* bruschetta chicken, we’ve got to have an amazing topping. For the topping, I love using a combination of colorful tomatoes. Heirloom tomatoes and colorful baby tomatoes are easier and easier to find. I can even pick them up at my local Target most of the time! Mixed with some olive oil & vinegar, fresh basil, garlic, and a little salt and pepper, the bruschetta topping is such a mouthwatering addition to the chicken. It’s so fresh and light!
Pair the whole thing with a salad or two (I love this honey lime fruit salad and this broccoli salad!), some grilled bread (we used a gluten-free baguette–not paleo!) or some fresh watermelon or simply prepped veggies, and you’ve got a perfect summer dinner!
Notes on this Bruschetta Chicken:
All About That Base – The base of the balsamic marinade is quality olive oil and balsamic vinegar. I recommend using a good-quality one if you can. Queen Creek Olive Mill is my go-to! The better your oil and vinegar, the better your marinade. I love this aged balsamic and either the Balanced or Fresh Crush Basil olive oils.
Meal Prep Tips – This bruschetta chicken recipe is a fantastic way to prep chicken for meal prep. The tomato-basil topping will soften after a day or two in the fridge, but I find it’s just more like an Italian-style salsa than anything! Feel free to just do the marinade and chicken, or you can prep the whole thing and keep the tomato topping on the side. I like using these containers since I can keep the tomato topping on the side till I’m ready to add it.
Kick it Up A Notch – Bruschetta chicken is INCREDIBLE as is, but because I can’t resist playing with recipes, here are a few ways you can change this up:
- Add some diced avocado to the tomato-basil topping. (UNREAL!)
- Try mixing in some finely minced olives (kalamata are nice) to the tomato topping
- Top with some freshly grated parmesan (if you’re not dairy free, obvi.)
- Try using flavored olive oils! I love this with lemon, rosemary, or basil.
- Sprinkle over some cooked, crumbled bacon. It’s another layer of salty-savory goodness!
Don’t Have a Grill? I Got You! We have a Traeger grill that I still haven’t learned to use (I’m determined to do it, I just haven’t yet!). So, when I’m making this, I use a cast-iron grill pan to cook the chicken. They’re not very expensive, and the upkeep isn’t too bad either! Just be sure it’s properly seasoned before you start cooking with it to be sure it’s got a (natural) non-stick coating. My friend Cassie has this post all about seasoning and maintaining cast iron if you’re looking for some great tips!
More Fresh Favorites to Enjoy…
- Honey Lime Fruit Salad
- Vegan (and Paleo!) Broccoli Salad with Poppy Seed Dressing
- Our Favorite Fresh Salsa
- Sun Dried Tomato Quinoa Salad