Bruschetta Chicken
Grilled chicken topped with a fresh tomato and basil bruschetta served over a bed of seasoned greens.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless, skinless) | 800 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Balsamic Vinegar (for marinating) | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Salt (for seasoning) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Tomato (medium-sized, diced) | 4 | Count |
| Basil (fresh, chopped) | 1 | Bunch |
| Red Onion (small, finely chopped) | 1 | Count |
| Mozzarella Cheese (whole milk, shredded) | 150 | Grams |
| Balsamic Glaze (for drizzling) | 2 | Tbsp |
| Mixed Greens (washed and dried) | 200 | Grams |
Instructions
- In a bowl, mix olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Add chicken breasts and marinate for at least 30 minutes.
- Preheat a grill or grill pan over medium-high heat. Grill chicken breasts for 6-7 minutes on each side or until fully cooked.
- In a separate bowl, combine diced tomatoes, chopped basil, and finely chopped red onion to make the bruschetta topping.
- Once the chicken is cooked, place it on a serving platter. Top each breast with the tomato and basil mixture.
- Sprinkle shredded mozzarella cheese over the bruschetta-topped chicken and drizzle with balsamic glaze.
- Serve the bruschetta chicken over a bed of mixed greens.
Prep
- Marinate chicken breasts for at least 30 minutes before cooking.
Kitchen equipment
Grill or Grill Pan