Grilled Chicken Bruschetta
turn plain grilled chicken into a delicious weeknight meal in minutes!
Make the Bruschetta the night before or early in the morning and let all
the flavors marinate, then when you are ready to eat grill some chicken
and you have yourself a quick weeknight meal.
This recipe is from the archives but a regular in my house this time of year. Although this tomato mixture is usually served over toasted bread, I love serving it over grilled chicken to make it a light, low-carb meal. The tomatoes are the star of the show, to quote my husband, “You could serve this over cardboard and it would be good!” Serve this with some crusty bread to soak up the juice if you wish, or just make a great big salad on the side.
Calories: 237 • Fat: 8.5 g • Protein: 32 g • Carb: 7 g • Fiber: 1 g • Sugar: 0.5 g
Sodium: 182.9 mg (without the salt)
- 3 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 1/4 cup chopped red onion
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 3 oz part skim mozzarella, diced
- 1.25 lbs (8 thin sliced) chicken cutlets
Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
Season chicken with salt and fresh pepper. Preheat the grill to medium-high, clean and oil the grates to prevent sticking. Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.