Ingredients
- 4 boneless skinless chicken breasts (about 1½ lb total)
- 1 tbsp olive oil
- 1½ tsp Italian seasoning
- 1 tsp garlic powder
- ¾ tsp kosher salt
- ½ tsp black pepper
- 3 cups diced ripe tomatoes
- ½ cup chopped fresh basil
- 2 cloves garlic, minced
- 1½ tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp kosher salt, more to taste
- 1 pinch black pepper
- 2 tbsp balsamic glaze
- extra basil for serving
Equipment
- grill or oven
- mixing bowl
- cutting board
- knife
- tongs or spatula
Method
- Pat chicken dry. Toss with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Grill on medium-high heat 5 to 7 minutes per side, or bake at 425°F for 18 to 22 minutes, until the thickest part reaches 165°F. Rest 5 minutes.
- Stir tomatoes, basil, garlic, olive oil, balsamic vinegar, salt, and pepper. Let sit 5 to 10 minutes.
- Slice chicken. Spoon on bruschetta. Drizzle with balsamic glaze. Add basil and serve.
Nutrition
Calories: 285kcalCarbohydrates: 9gProtein: 36gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 520mgPotassium: 620mgFiber: 2gSugar: 6gVitamin A: 850IUVitamin C: 16mgCalcium: 45mgIron: 1mg
Notes
Drain tomatoes for a thicker topping. Swap chicken for turkey cutlets if needed. For extra protein, add mozzarella pearls right before serving.
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