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

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Simple and Easy Recipe for a very tasty Grilled Chicken Bruschetta

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 55 minutes

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.

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Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves. My family loves it especially with a bowl of Spanish rice and beans.

To lighten up my recipe, I used a mixture of oil with lime juice and my own herbs and spices to marinate chicken.

The combination of this extravagant oil and delectable chicken definitely called for a family cookout!

The oil provided a rich, tender taste that left all of our mouths watering before we could dive into the meal. When serving this meal you and your family are guaranteed to never be left disappointed. It is really that good!

GET MY FAVORITE GRILLED RECIPES

The dish is pretty amazing and we did not step away too far from the authenticity. However, to lighten up my recipe, I used skewers instead of serving it traditionally in tortillas.

You can use any oil that you prefer, which was fantastic. The oil keeps chicken moist and juicy while grilling. Also, I love using my own spice and herb blend for his chicken fajita instead of the store-bought.

I believe it is much healthier, plus you are in control of which herb and spice you are going to use. That makes sense, right?

So, this summer I have decided to share with you the best of my recipes from the grill. It is my absolute favorite way of cooking so I cannot wait to share!

CLICK HERE FOR MORE TASTY CHICKEN RECIPES

If you try my amazing Chicken Fajita Skewers or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking, using hashtag #sandraseasycooking. Thank you!

Recipes you might like:

AIR-FRYER HONEY MUSTARD CHICKEN THIGHS

CHICKEN SCHNITZELS

EASY CHICKEN MARSALA

EVERYTHING BAGEL BAKED CHICKEN

ASIAN BEEF SKEWERS RECIPE

Yield: Serves 6

Chicken Fajita Skewers

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Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 3 tablespoons (42 g) oil
• Juice of 1 lime, preferably ripe
• 1 tablespoon chopped cilantro or flat-leaf parsley
• 3 pounds (1.3 kg) chicken breast, cubed (approximately 3 whole chicken breast)
• 1 green bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 orange bell pepper, chopped into bite-sized chunks
• 1/2 large red onion, chopped into bite-sized chunks

FAJITA SEASONING

• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Combine the seasoning and set aside. Now, mix together oil and lemon juice.
2. Cut chicken with a sharp knife into approximately the same bite-size pieces as cubes, then rub seasoning all over. Drizzle oil and lemon juice mixture over seasoned chicken and massage it. Cover and place the chicken in the fridge and allow to marinate for about 30 minutes.
3. Thread the marinated chicken onto the skewers with the peppers and onions. There is no right and wrong, I just like to mix it up, so the skewers look colorful and pretty. Place back in the marinade and allow to marinate until you are ready to cook.
4. Cook the chicken fajita skewers on the grill for about 20-25 minutes. Turn and brush with oil every 10 minutes, or until chicken juices run clear. Allow it to rest for a few minutes.
5. Serve with rice and beans, tortillas, and salad.

Notes

You may use beef for this as well. I recommend my seasoning recipe, but you may use store-bought too. In the case, you are using store-bought, just add cilantro or parsley, corn oil, and lime juice for extra tasty and tender chicken skewers.

You may use fajita sauce and drizzle over the skewers to keep the chicken juicy.

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Delicious Broiled Flank Steak! How do you like it, rare, medium-rare or well done?

I am medium rare to a well-done type of person… or at least somewhere in between. I desperately wanted to grill this one the other day or at least smoke it.

Well, the continuous rain kept me from doing it, so the next best thing was grilling it under the broiler.

The fragrant spices were perfect, and it tasted really tasty.

You know Flank Steak could be a bit chewy or tough, but I think it depends on where you buy your meat, as well as how old it was.

The flank makes a mean fajita, and it’s also an excellent choice for bibimbap, stir-fries, or even Philly cheesesteak. It is just so delicious that I could eat it every other day.

I got to say that this method of cooking a steak is popularly called London Broil.

Tougher pieces of meat, commonly, flank or top round steak, are left to marinate overnight. Then you should broil under high heat and served by thinly slicing the meat across the grain.

I typically served it low carb for my family. Well, my kids had bread, of course. We are carb lovers after all.

However, my husband and I enjoyed it with some oven-roasted ranch cauliflower cooked in steak dripping.

The other dish was sauteed cabbage in garlic Alfredo sauce, which was perfect. Needless to say, we inhaled this delicious meal.

If you follow Low-Carb Diet this meat is perfect. You can combine it with cabbage like I served my air-fryer ribs or cauliflower, maybe a bowl of greens.

If you use my recipe to make this tasty Broiled Flank Steak, please tag me on Instagram. @sandraseasycooking

BEEF RECIPES YOU MIGHT LIKE:

Beef Burrito Skillet

Greek Style Beef Skewers

Easy Homemade Beef Ragu

Yield: Serves 4 to 6

Broiled Flank Steak

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Tasty and easy recipe for Broiled Flank Steak

Prep Time 5 minutes

Cook Time 15 minutes

Marinating Beef 3 hours

Total Time 3 hours 20 minutes

Ingredients

• 1 1/2 to 2 pounds Flank Steak

For the marinade:

• 2 tablespoons Lemon Juice; Lime juice, Vinegar, or similar acid for tenderizing the meat
• 2 tablespoons Olive Oil
• 2 Cloves Garlic grated or pressed in a garlic press
• 2 teaspoons Kosher Salt
• 1 tablespoon per side Grill/Barbecue Spices; any of your choice

Instructions

1. Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9×13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.

For the greatest tenderness, cover and marinate for about three hours or overnight in the refrigerator. To ensure that the steak receives the marinade on both sides, turn it occasionally, perhaps after an hour or two. Although the meat won't be as tender, you can marinade for an hour.

2. Heat the broiler and prepare the pan: Set your broiler to its highest setting. Place an oven rack a few inches below the broiler element.
3. Drizzle the pan with oil and place the steak on.
4. Remove the steak from the marinade, shake off the excess, and place it in the middle of the broiler pan. Place the pan it under the broiler. Cook for 7-10 minutes per side. This all depends on your taste; rare, medium rare or well done.
5. The steak is done when the edges are a bit charred and crispy, and you see some dark searing on the top. Using your meat thermometer, check the temperature in the thickest part with an instant-read thermometer: 115F to 120F for a rare steak, 120F to 125F for a medium-rare steak, and 140F to 145F for medium-well steak.
6. Note that If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it’s becoming too crisp on the edges.
7. This is a very important part Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
8. Slice the steak into very thin slices using a sharp knife, cutting against the grain. Transfer the slices to a serving platter, then pour the juices from the pan and cutting board over the meat and toss to coat.

Notes

Grilled Flank Steak: Instead of broiling, you can also grill flank steak over very high heat on a gas or charcoal grill. The cooking times are the same.

You may marinate this from 3 hours to overnight. The Flank steak takes marinates very well so it will tenderize.

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