Grilled Bruschetta
Chicken
Juicy grilled chicken marinated in balsamic and herbs, topped with a fresh bruschetta of roma tomatoes, red onion, garlic, and basil — finished with melted mozzarella right on the grill. All the flavors of a classic bruschetta, served on the most satisfying low-carb base possible.
- Chicken & Marinade
- 2 boneless, skinless chicken breasts
- 1 tbsp balsamic vinegar
- 1 tsp olive oil
- 1 clove garlic, minced
- ½ tsp dried oregano
- — salt & black pepper, to taste
- Bruschetta Topping
- 3 roma tomatoes, diced
- ⅛ cup red onion, finely diced
- 1 clove garlic, minced
- 1 tbsp fresh basil, chopped
- ½ tsp balsamic vinegar
- — salt & black pepper, to taste
- Topping
- 1.5 oz low-fat mozzarella, sliced
- — fresh basil leaves, to garnish (optional)
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1
Marinate the chicken
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, oregano, salt, and pepper. Place the chicken breasts in a zip-lock bag or shallow dish, pour the marinade over, and turn to coat. Refrigerate for at least 30 minutes — the balsamic helps tenderize the chicken and builds flavor all the way through.
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2
Make the bruschetta
While the chicken marinates, combine the diced tomatoes, red onion, garlic, basil, and balsamic vinegar in a bowl. Season with salt and pepper and stir to combine. Set aside for at least 10 minutes — the resting time allows the flavors to meld and the tomatoes to release their juices. The bruschetta can be made up to a day ahead and stored covered in the fridge.
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3
Grill the chicken
Heat the grill to medium-high. Remove the chicken from the marinade and grill for 6–7 minutes per side until cooked through to an internal temperature of 165°F. Don't move the chicken during the first few minutes — let the grill marks form undisturbed.
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4
Add the bruschetta & melt the mozzarella
In the last minute of grilling, spoon the bruschetta topping generously over each chicken breast and lay a slice of mozzarella on top. Close the grill lid for 60 seconds until the mozzarella is just melted and soft.
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5
Rest & serve
Transfer to plates and let rest for 3–4 minutes before serving. Finish with a few fresh basil leaves torn over the top if desired. Serve immediately while the mozzarella is still melted and the bruschetta is warm.
- Marinate in the balsamic: Even 30 minutes makes a noticeable difference — the acid tenderizes the chicken and the flavors go all the way through rather than sitting on the surface.
- Make the bruschetta ahead: The topping gets better as it sits — make it up to a day in advance and refrigerate. Bring to room temperature for 15 minutes before spooning onto the chicken.
- Close the lid to melt: Putting the lid down for the last 60 seconds traps heat and melts the mozzarella perfectly without drying out the chicken underneath.
- No grill? Cook the chicken in a cast iron skillet or grill pan over medium-high heat — same timing, same result. Finish under the broiler for 1 minute to melt the mozzarella.
- Serving ideas: This is a natural alongside our Caprese Salad or Apple Walnut Feta Salad — both complement the Italian flavors beautifully without competing.