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.

Check out my New Blog called Mug Of Reality. I just started a few months ago and it is still a work in progress but I love this process.

Yield: 4 SERVINGS

Grilled Chicken Bruschetta

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Simple and Easy Recipe for a very tasty Grilled Chicken Bruschetta

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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

1. Pat dry chicken with a kitchen paper towel, then slice in half lengthwise and eliminate any fat tissues.
2. 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.
3. Transfer to a large bowl along with chicken; cover well and refrigerate for 20 to 30 minutes.
4. Heat grill over medium-high heat then add chicken. Please discard excess marinade.
5. Grill until charred and cooked to an internal temperature of 165°, about 6 to 7 minutes per side.
6. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with sea Salt and Malden Pepper to taste.
7. 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.
8. Just before serving, top chicken with tomato mixture. If desired, garnish with grated Parmesan and Za'atar Seasoning Spice.
9. Serve with a side of mixed greens or any other side dish of your choice.
   

Nutrition Information

Yield

4

Serving Size

1
Amount 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.

Did you make this recipe?

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Mushroom Risotto’s first taste is like a spoonful of sunshine- it’s a tasty and super simple recipe.

The other day, I woke up and had this mad craving for Mushroom risotto. Oh, how much I cherish this dish. I vividly remember when my aunt, who lived in Italy for many years, came to live with us.

She made this fantastic risotto that I just loved so much. Well, she was so proud of herself and wanted to share this recipe with me as well.

I must be frank with you, I have always loved the risotto. It is such a versatile dish that I have no idea why people are so intimidated by it.

I enjoy making chicken risotto and plain parmesan risotto, although there is nothing bland or plain about it.

It is probably my favorite of all, but this risotto with mushrooms holds a special place in my heart.

You can use one kind of mushroom, or perhaps two or more. Furthermore, you may serve it with some protein like fish, chicken, or a steak, or just like this.

There is nothing like a hot risotto settling in your stomach on a cold winter day. It’s like sunshine on a cloudy day.

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STEP BY STEP INSTRUCTION:

1. Add stock in the saucepan and warm it up over medium-low heat, cover, and keep warm while you make the risotto. You can use your homemade stock or store-bought, vegetable, or chicken stock.
2. Finely chop the onion (or shallots) and celery. Heat 3 tbsp of unsalted butter, the olive oil, add onion and celery mixture in a skillet, and saute for about 2 minutes, making sure it doesn’t stick. Add sliced mushrooms and cook for an additional 2-3 minutes.
3. Mix in the rice, and continue stirring to coat it well with butter and oil. When it’s almost see-through, it is ready for stock. Do not burn it, so keep stirring.

4. Add the stock by the ladleful. Add to the rice and keep stirring until the stock is absorbed. Then add another ladle and mix again; continue adding this until you have used all the stock. Cook at a lower temperature for about 12-14 minutes.
5. Meanwhile, beat the egg yolk, add lemon juice, parmesan, heavy cream, lemon zest, and herb the providence; set aside.
6. When the risotto is ready (the rice should no longer be hard but still has some bite. You may taste it) take it off the heat and add the egg mixture.
7. Add remaining unsalted butter, and season it with salt to please your taste. Serve with more parmesan if you desire.

I do hope you guys make it because I tried to simplify it as much as I could.

If you try my Mushroom Risotto, please tag me on Instagram @sandraseasycooking. Thank you so much for all your support!

Yield: 3 to 4 SERVINGS

Mushroom Risotto

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mushroom Risotto's first taste is like a spoonful of sunshine- it's a tasty and super simple recipe.

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Ingredients

• 5 cups chicken stock, vegetable, or chicken
• 2 tablespoons olive oil
• 1/2 red onion, finely chopped (about 1/4 cup)
• 1 celery rib
• 1 1/2-2 cups sliced mushrooms
• Kosher salt to taste
• 1/2 tsp ground black pepper
• 5 tablespoons unsalted butter
• 1 1/2 cups risotto rice, such as Arborio
• 1/2 lemon, zested and juiced
• 1/2 tsp herb the providence
• 1 egg yolk
• 5 tablespoons heavy whipping cream
• 3 tablespoons Parmesan, plus for garnish

Instructions

1. Add stock in the saucepan and warm it up over medium-low heat, cover, and keep warm while you make the risotto. You can use your homemade stock or store-bought, vegetable, or chicken stock.
2. Finely chop the onion (or shallots) and celery. Heat 3 tbsp of unsalted butter, the olive oil, add onion and celery mixture in a skillet and saute for about 2 minutes, making sure it doesn't stick. Add sliced mushrooms and cook for an additional 2-3 minutes.
3. Mix in the rice, and continue stirring to coat it well with butter and oil. When it's almost see-through, it is ready for stock. Do not burn it, so keep stirring.
4. Add the stock by the ladleful. Add into the rice and keep stirring until the stock is absorbed. Then add another ladle and mix again; continue adding this until you have used all the stock. Cook at a lower temperature for about 12-14 minutes.
5. Meanwhile, beat the egg yolk, add lemon juice and zest, parmesan, heavy cream, and herb the providence; set aside.
6. When the risotto is ready (the rice should no longer be hard but still has some bite. You may taste it) take it off the heat and add the egg mixture.
7. Add remaining unslated butter, and season it with salt to please your taste. Serve with more parmesan if you desire.

Notes

You can use other herbs such as rosemary, lemon thyme, etc.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest