April 22, 2021
Transform basic grilled chicken into a magical meal with a simple balsamic marinade, pesto, mozzarella & bruschetta. Pesto & Bruschetta Grilled Chicken is incredibly simple, but the flavor can’t be beat. Serve with your favorite grilled vegetables or over a salad for a quick and healthy meal.
Pesto & Bruschetta Grilled Chicken is such a simple weeknight meal, but feels absolutely fancy! Plus grilling chicken just takes it to another level of flavor! This recipe is naturally gluten free & can be easily made dairy free / Paleo / Whole30 by eliminating the cheese & using a dairy free pesto like the Vegan Kale Pesto from Trader Joes. Cue Happy Dance for an easy & Delicious healthy meal.
How to Make Pesto & Bruschetta Grilled Chicken
This chicken is so simple I almost feel guilty calling it a “recipe”, but here we are. A simple marinade of balsamic vinegar, olive oil, garlic and dried herbs infuses boneless skinless chicken with flavor, plus gives the chicken a little crust when grilled. Grab a store bought pesto & some mozzarella then Toss together a QUICK tomato bruschetta using more balsamic vinegar, olive oil, garlic, shallots & tomatoes.
Before you Start:
Just like any meat marinade, the longer you can marinate the better. BUT if you are like me and usually forget to marinate recipes in advance, a quick 15-30 minute marinade will do. If by change you read this and remember, marinate your chicken for several hours if you have time. Toss it together in the morning for tonight’s dinner if possible!
Can I make this on the stove?
Absolutely yes!
- For best results use a grill pan or cast iron, but any pan will work. Heat over high heat for about 2-3 minutes. Lower the heat to medium-high and add 1 tbsp of olive or avocado oil to the pan. Give the oil a swirl for even coating.
- When cooking in a pan, I highly recommend pounding the meat into an even layer or butterflying. Chicken in the pan can get smokey and thinner chicken will lead to less cooking time!
- Add the chicken breasts to pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes.
- Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting. Sprinkle with lemon or lime before serving
How to Serve to Kiddos:
As always, depending on the age and what your kiddo likes this recipe can be adapted to serve kiddos as little as 6 months. Here are a couple of ways to serve this up:
Shred some of the chicken & toss with pesto. Serve the Bruschetta on the side, this adds a bright food for kiddos to explore.
For older kids, turn into a chicken strip & dip situation! Slice one of the chicken breast into strips. Serve with the pesto as a dip! And then have the bruschetta on the side. The bruschetta is also great served with a little bread to soak up the juices. I love a nice crusty sourdough.
Serve with a nice green vegetable on the side like these Green Beans
Other EAA Recipes you might like:
Panzanella Chicken Salad
Asian Style Grilled Chicken
Peach & Tomato Bruschetta
Pesto & Bruschetta Grilled Chicken
Ingredients
Balsamic Grilled Chicken
- 1 lb boneless skinless chicken breast
- 3 tbsp balsamic vinegar
- 2 tbsp avocado or olive oile
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
Tomato Bruschetta
- 2 C cherry tomatoes, quartered sub grape or other tomatoes
- 1 tbsp shallot, diced
- 2 tbsp balsamic vinegar
- 1 tbsp olive or avocado oil
- 2 cloves garlic, minced (1.5 tsp)
- salt & pepper to taste
Additional Ingredients
- 1/2 C pesto
- 4 slices mozzarella
Instructions
Balsamic Grilled Chicken
- Combine the marinade: balsamic vinegar, olive oil, italian seasoning, and garlic powder in a small bowl. Whisk to combine. Not required, but I recommend pounding the chicken breasts into 1/2 inch thickness for even cooking. Arrange the chicken breasts in a single layer in a baking dish. Pour the marinade over the chicken gently shake to coat all pieces evenly. Cover and place in the refrigerator to marinate for at least 30 minutes, ideally 2 hours, and up to 12 hours. You can also make the bruschetta in advance to enhance marinade flavors.
- When ready to cook: preheat grill to 425°-450°. When heated, Place the chicken over direct heat & grill for 5-6 minutes before flipping. Grill for an additional 3 minutes. While the chicken cooks, prepare the other ingredients (make bruschetta if you have not already & slice mozzarella.
- Pull the chicken off the grill & top with a scoop of pesto & a slice of mozzarella. Place back on the grill for 1-2 minutes or until the internal temp reaches 165° F.
Tomato Bruschetta
- In a bowl combine shallots, tomatoes, garlic, 2 tbsp balsalmic vinegar, 1 Tbsp olive oil, salt & pepper. Stir to combine. I recommend making this at least 30 minutes before eating, up to 4 hours. Store in fridge & Toss every 15-30 minutes. The liquid tends to drain to the bottom of the bowl and continuously tossing helps redistribute the marinade.
Assemble & Serve
- When Chicken has been removed from the grill allow to rest for 3-5 minutes.
- Top with bruschetta mixture & serve.
Notes
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For best results use a grill pan or cast iron, but any pan will work. Heat over high heat for about 2-3 minutes. Lower the heat to medium-high and add 1 tbsp of olive or avocado oil to the pan. Give the oil a swirl for even coating.
- When cooking in a pan, I highly recommend pounding the meat into an even layer or butterflying. Chicken in the pan can get smokey and thinner chicken will lead to less cooking time!
-
Add the chicken breasts to pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes.
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Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting. Sprinkle with lemon or lime before serving
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