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Pesto & Bruschetta Grilled Chicken

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.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

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

Method
 

Balsamic Grilled Chicken
  1. 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.
  2. 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.
  3. 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
  1. 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
  1. When Chicken has been removed from the grill allow to rest for 3-5 minutes.
  2. Top with bruschetta mixture & serve.

Notes

For Stovetop Instructions: 
    • 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
For Kiddos: Serve as is or deconstruct. To Deconstruct, slice the chicken into strips or shred. Toss in Pesto, or allow your kiddos to dip into a small bowl of pesto. Serve bruschetta  & mozzarella on the side.