Summer meals should pretty much always be fast, fresh, and easy to make in my way of thinking. Of course that doesn’t mean they should have any less flavor though. I always think of some of the world’s greatest cuisines based around fresh ingredients, especially anything in the Mediterranean. Their dishes are simply bursting with flavor, but not because they’re complicated. The flavor comes from simple, quality ingredients treated very simply. This combination always produces some of the best and most satisfying food. I’m not saying there isn’t a place for those types of recipes that have a mile long list of ingredients. But in the summer, I always lean towards extra simple. Today’s recipe is definitely simple, and the kind you’d want to make if you’ve just returned from Farmer’s Market with a tomato haul. Whether it’s locally grown heirlooms, or even cherry tomatoes, what you really need is flavorful tomatoes.
Let’s dive into some tips for making this Grilled Balsamic Bruschetta Chicken!
What to serve with Bruschetta Chicken:
So I hope you’ll enjoy this super easy showstopper soon! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here. Or over on Instagram where you can tag me at #getinspiredeveryday with your photos. 5 from 8 reviews 1 pound boneless, skinless chicken breasts, 2 1/2 Teaspoon sea salt 1 Tablespoon each, olive oil and balsamic vinegar 1 clove garlic, minced Bruschetta Topping: 1 1/2 cups diced tomatoes 1 Tablespoon minced red onion or shallot 2 Teaspoons olive oil Sea salt and freshly ground pepper to taste 2 Tablespoons basil, cut into thin slivers Extra olive oil and reduced or aged balsamic for drizzling Optional: 1 thin slice of prosciutto per person When you’re ready to cook the chicken, preheat the grill over medium high heat until a steady temperature of 400ºF is reached. Place the chicken on the grill and adjust the heat if necessary to maintain a temperature between 350º-400ºF. Grill for 10-12 minutes on the first side, turn the chicken when it easily comes loose from the grill, and grill an additional 8-10 or until it’s no longer pink in the center. While the chicken is cooking make the bruschetta topping. Place the diced tomatoes into a bowl, then add the red onion/shallot, and olive oil. Mix to combine, then season to taste with sea salt and pepper. Mix in the basil and set the mixture aside and let the flavors meld together while the chicken finishes. Serve the chicken with the bruschetta topping with additional olive oil and aged balsamic for drizzling. My favorite way to serve this is with a thin slice of prosciutto and grilled veggies on the side. The nutrition facts were calculated without the extra olive oil and vinegar drizzle as there’s no measurements.
