Chicken Bruschetta

Chicken Bruschetta

The aroma of garlic and freshly chopped basil is a mouthwatering combination.

When paired with fresh tomato and EVOO and a little balsamic vinegar, these simple ingredients create the perfect bruschetta, a traditionally Italian topping with unlimited uses.

In this recipe, we placed it atop perfectly grilled chicken breast.

If you’re looking for a refreshingly light meal with a simple preparation, our Chicken Bruschetta is the solution. The chicken breast is ideal grilled or broiled, and bruschetta can be made ahead and set in the fridge.

4.73 from 11 votes

Chicken Bruschetta

If you are looking for a refreshingly light meal with a simple preparation our Chicken Bruschetta is sure to become a weeknight staple.

Course Main Course
Cuisine Italian
Keyword chicken breast
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 1 serving
Calories 209 kcal
Author BODi


  • 1 medium tomato chopped
  • 2 Tbsp thinly sliced fresh basil
  • 1 clove garlic finely chopped
  • ½ tsp extra-virgin olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp onion powder
  • sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 5 oz raw chicken breast boneless, skinless


  1. Combine tomato, basil, garlic, oil, vinegar, onion powder, salt (if desired), and pepper (if desired) in a medium bowl; mix well. Set aside.

  2. Preheat grill or broiler on high.
  3. Grill or broil for 4 to 5 minutes on each side, or until no longer pink in the middle and juices run clear.

  4. Top chicken with tomato mixture.
Nutrition Facts
Chicken Bruschetta
Amount Per Serving (1 serving)
Calories 209 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 84mg28%
Sodium 753mg33%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.

Portion Fix Containers
1 Green
1 Red
½ tsp

2B Mindset Plate It!
Add more veggies for a great dinner.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

Photo and recipe by Kirsten Morningstar