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 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 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 simply prepped veggies, and you’ve got a perfect summer dinner!
Notes on this Bruschetta Chicken:
All About That Base – The base of the 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 is a fantastic way to prep chicken for meal prep. The tomato 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
Easy Bruschetta Chicken
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4-5 servings 1x
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Grilled balsamic chicken with a fresh tomato basil bruschetta topping…it tastes just like summer. Don’t miss my notes for ways to play with the recipe! (Paleo, Whole30 & Gluten Free)
Ingredients
For the Balsamic Chicken:
- 16 oz boneless, skinless chicken breast, pounded out to 3/4″ thickness
- 3 Tbsp quality balsamic vinegar, like Queen Creek Olive Mill aged balsamic
- 3 Tbsp quality olive oil, like Queen Creek Olive Mill Balanced or Basil oil
- 1/2 tsp salt
- 1/2 tsp pepper
For the Bruschetta Topping:
- 2 cups halved or quartered baby tomatoes (can sub diced fresh tomatoes)
- 1/4 cup fresh basil, sliced into ribbons
- 1 Tbsp olive oil (see above)
- 2 Tbsp balsamic vinegar (see above)
- 3–4 Tbsp finely minced red onion
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
For the Balsamic Chicken:
- Pound out chicken to 3/4″ thickness (I do this by putting my chicken breast in a zip-top bag and using a wooden rolling pin to pound it until it’s even. You can also ask your butcher to do this for you at the meat counter.) If chicken breasts are large, cut in half to make 4 portions.
- In a medium bowl, whisk together balsamic vinegar, olive oil, salt and pepper.
- Add chicken to a zip-top bag or glass container to marinate.
- Pour balsamic marinade into the zip top bag or glass container over the chicken. Seal or cover with a lid.
- Marinate in the refrigerator at least 15 minutes, up to 2-3 hours.
- When ready to cook, take chicken out of the fridge as you heat up your grill or grill pan. Cook the chicken over medium heat 4-5 minutes per side, or until completely cooked through. Top with bruschetta topping (see below)
For the Bruschetta Topping:
- Place tomatoes in a medium-sized bowl. Add basil, onion, garlic, balsamic vinegar, olive oil, salt and pepper.
- Gently stir to combine. Taste and add additional salt, pepper, or basil as desired.
- Chill in the refrigerator until ready to use (I like my tomato topping best when it’s made within an hour of serving, but it will also keep in the fridge several days as it continues to soften)
- Scoop over grilled balsamic chicken and enjoy!
Notes
Meal Prep Tips
This is a fantastic way to prep chicken for meal prep. The tomato 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 – Try a variation!
- 1) Add some diced avocado to the tomato-basil topping. (UNREAL!) 2) Try mixing in some finely minced olives (kalamata are nice) to the tomato topping. 3) Top with some freshly grated parmesan (if you’re not dairy free, obi.) 4) Try a flavored olive oil! Basil, lemon, rosemary, roasted garlic–they’re all good! 5) Sprinkle over some crisped, crumbled bacon!
Don’t Have a Grill? I Got You!
I often 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 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!
- Category: Main dish, chicken
- Method: grilling, stovetop
- Cuisine: mediterranean, Italian
Keywords: bruschetta, chicken, grilled chicken, bruschetta chicken, balsamic chicken, bruschetta topping, tomatoes, basil
This sounds heavenly fresh and delicious! 💞
It really is! I’ll have to make it next time you visit!