Grilled Chicken Bruschetta is one of my favorite low-carb meals. However, you can serve it over salads, with potatoes, rice or even pasta and create something even more incredible.
Now that grilling season is around the corner this chicken will be in rotation around here. I love serving it with salad on the side and keeping it light, and low-carb friendly but as I said the possibilities of side dishes are endless.
I love adding different cheeses from time to time on Grilled Chicken Bruschetta, or pico de gallo instead of these sweet and delicious tomatoes.
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That said, if you wish to stay with a classic I would recommend smoked provolone cheese, and these tomatoes with just a sprinkle of Za’atar.
Adding Za’atar to chicken makes it even better. It’s one of those seasonings that can be served on anything, but when added to it, it makes it even more delicious.
If you have a chance to make it on the grill please do but you can also make it in the oven or in the skillet.
Recipes you might like:
Grilled Spicy Corn Salad
Tex-Mex Grilled Tofu Quesadillas
Greek Style Beef Skewers
If you decide to make Grilled Chicken Bruschetta please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.
If you are private you can DM me a pic. I would love to see your creations! You can also watch the reel on my Instagram account.
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Grilled Chicken Bruschetta
Simple and Easy Recipe for a very tasty Grilled Chicken Bruschetta
Ingredients
- 4 tbsp. Extra Virgin Olive Oil
- ½ tablespoon lemon zest, approx. from 1 lemon
- Juice of 1 ripe lemon
- ½ tablespoon Sea Salt
- Pepper to taste, approximately 1 tsp.
- 1 tablespoon Organic Herbs De Provence
- 2 boneless skinless chicken breasts,
- 2-3 tomatoes, diced, flash removed
- 2-3 cloves garlic, minced
- 2 tablespoons freshly chopped basil
- 4 slice mozzarella, thicker sliced
Garnish options:
- Freshly grated Parmesan, for serving
- Za'atar Seasoning Spice
Instructions
- Pat dry chicken with a kitchen paper towel, then slice in half lengthwise and eliminate any fat tissues.
- In a small bowl, combine Extra Virgin Olive Oil, lemon zest, lemon juice, ½ tablespoon of Sea Salt, about ½ teaspoon of black pepper, and Herbs De Provence, then whisk to combine.
- Transfer to a large bowl along with chicken; cover well and refrigerate for 20 to 30 minutes.
- Heat grill over medium-high heat then add chicken. Please discard excess marinade.
- Grill until charred and cooked to an internal temperature of 165°, about 6 to 7 minutes per side.
- Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with sea Salt and Malden Pepper to taste.
- While chicken is still on the grill, top each breast with 1 thick deli slice of mozzarella and cover until cheese is melted, about two additional minutes.
- Just before serving, top chicken with tomato mixture. If desired, garnish with grated Parmesan and Za'atar Seasoning Spice.
- Serve with a side of mixed greens or any other side dish of your choice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 381Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 74mgSodium: 1219mgCarbohydrates: 19gNet Carbohydrates: 16gFiber: 3gSugar: 11gProtein: 27g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
