Description
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!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main dish, chicken
- Method: grilling, stovetop
- Cuisine: mediterranean, Italian