Sweet, vine ripened tomatoes, tossed with fresh picked, aromatic basil. Makes my mouth water just thinking of it. This classic combination of flavors is the mascot of summertime. It’s so simple and so perfect and healthy!
I love the classic bruschetta with tomato and basil, and I wanted those flavors in a dish that would be more substantial and low carb. Grilled chicken breasts make a great blank canvas to add my fresh ‘bruschetta’ topping! Drizzled with balsamic glaze and topped with a healthy amount of shaved parmesan, this bruschetta grilled chicken is a favorite summer evening meal I could eat every day!
Here’s what you need:
Chicken breasts usually need a little love to boost their flavor. My Go To Marinade for Grilling is bright and lemony with fresh herbs and whole grain mustard. I always use it when I make this recipe. Try to marinate the chicken for at least a couple of hours, but if you have the time, overnight is even better!
If you aren’t using a marinade for the chicken, it will still be delicious! Just season the breasts very well with salt on both sides.
Make the tomato, basil topping.
Because the topping is uncooked, I grate the garlic finely on a microplane. This way, I don’t risk biting down on a large piece of raw garlic. If you don’t have a microplane, mince the garlic very well.
Add the garlic to a large bowl with the diced tomatoes, salt, pepper, olive oil and julienned basil. Give it a good toss and refrigerate. All of those beautiful flavors will marry together while the chicken is grilling.
Grill the chicken on medium-high heat until it reaches an internal temperature of 165 degrees. Let it rest a few minutes before serving to redistribute the juices.
Just like the marinade, balsamic glaze is a completely optional addition. I love it with this dish. It adds the perfect amount of sweetness and acidity. And it’s so easy to make! Just simmer 1 cup of balsamic vinegar until it reduces down to 1/4 cup. The process takes about 15 minutes, but the timing will vary so keep an eye on it. Once it is reduced, pour it into a bowl or container and allow it to cool. It will seem runny at first, but it will thicken as it cools.
Fresh Parmesan cheese gives this dish a perfect salty bite! Shave it simply with a vegetable peeler to get nice, big slices.
Top the warm grilled chicken with heaping spoonfuls of the fresh tomato and basil topping.
I love enjoying this dish with some simple grilled veggies or over a pile greens with lots of balsamic reduction and freshly shaved Parmesan!
Other recipes to try:
Grilled Chicken with Fresh Tomato and Basil Topping
Ingredients
- 4 chicken breasts boneless, skinless
- (optional) marinade recipe below
- 4 medium tomatoes diced
- 2 cloves garlic grated or minced
- 1/2 tsp salt
- 16 to 20 leaves fresh basil julienned
- black pepper to taste
- 1 tbsp extra virgin olive oil
Optional Garnishes
- balsamic glaze
- shaved or shredded parmesan
Instructions
- If you are using the marinade, allow the chicken to marinate for at least 2 hours. It is much better if left to marinate overnight. If you are not marinating, season both sides of the chicken with salt. In a large bowl, combine the diced tomatoes, grated garlic, 1/2 tsp salt, black pepper, julienned basil and olive oil. Grill the chicken on preheated, well oiled grates on medium-high heat. The cook time will depend on the size of the breasts, but the internal temperature needs to reach 165 degrees. Remove from the grill and allow the breasts to rest for a couple minutes.Spoon the tomato, basil topping over each piece of chicken. Drizzle the chicken with balsamic glaze and/or top with parmesan if desired.
The Perfect Go-To Recipe for Grilling
Ingredients
- 1 lemon juiced
- 1 tbsp whole grain mustard
- 1 tbsp fresh rosemary minced
- 1 clove garlic minced
- 1 tsp salt
- 1 tbsp honey
- 2 tbsp olive oil
Instructions
- Mix all the ingredients in a bowl. Use it to marinate chicken, pork, shrimp, or vegetables for grilling. This marinade is good for 1-2 pounds.