Bruschetta Chicken

5 from 4 votes

This delicious dish transforms a summer appetizer into a hearty meal—balsamic marinated chicken topped with fresh bruschetta and creamy avocado!

Prep Time20

Cook Time15

Marinating Time30

Total Time1 5

Course: Dinner

Cuisine: Italian

Keyword: bruschetta chicken

Servings: servings

Author: Chelsea Lords

Cost: $17.83

Equipment

Grill

Ingredients

Chicken

2 large (1.5 pounds) chicken breasts
2 tablespoons Dijon-style mustard
2 tablespoons balsamic vinegar
1 large lemon
2 cloves garlic minced
1 teaspoon paprika
1-1/2 teaspoons Italian seasoning
1 tablespoon olive oil
Salt and pepper

Quinoa/Plates

1 cup quinoa
2 cups chicken stock or broth
1/2 cup fresh lettuce
1 large avocado
Parmesan cheese

“Bruschetta” Topping

1-1/4 cups cherry tomatoes chopped very fine (almost makes a paste)
1 clove garlic minced
2 tablespoons red onion minced
2 tablespoons basil finely diced
1-1/2 tablespoons olive oil
1 tablespoon balsamic vinegar

US - Metric

Instructions

Chicken Marinade

Slice chicken breasts in half widthwise and pound to even thickness to get 4 even pieces of chicken. Set aside in a large resealable plastic bag. In a medium bowl, whisk together mustard, balsamic vinegar, minced garlic, paprika, Italian seasoning, and olive oil. Juice lemon to get 3 tablespoons juice and add to bowl. Add salt and pepper to personal preference; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk until combined, then remove 1/3 cup of this mixture and set aside in the fridge.
Pour remaining mixture over prepared chicken breasts. Seal the bag, knead the chicken to coat in the marinade, and place in the fridge. Let chicken marinate at least 30 minutes, up to 4 hours. (I don’t recommend marinating much longer as the acid in the mixture starts to dry out or “cook” the chicken.)
Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and, holding it with tongs, rub it all over the grate. Preheat grill to medium heat, about 375–450℉. Don’t go hotter than 450 to avoid drying out the chicken. Grill chicken until completely cooked through (about 4–6 minutes per side depending on heat of grill) Chicken should be at 165℉ at its thickest part. Remove 2 tablespoons from the reserved 1/3 cup marinade. Generously brush chicken with the reserved marinade mix as it grills. Reserve those last 2 tablespoons for the finished chicken.

Plates/Toppings

For the “bruschetta” topping, in a medium bowl, add finely chopped tomatoes, garlic, red onion, basil, vinegar, olive oil, and balsamic vinegar. Add salt and pepper to taste and toss until combined. Mix thoroughly and let sit 10–15 minutes at room temperature to let flavors marinate while you prepare the quinoa and grill the chicken.
Prepare quinoa according to package directions using chicken stock in place of the water. Add salt and pepper to taste. Fluff quinoa and set aside to slightly cool. Meanwhile, finely ribbon the lettuce and toss with warmed quinoa. By this time, liquid will have accumulated in the bruschetta mixture. Drain this liquid over the quinoa and toss with the quinoa.

Assemble

Divide quinoa mixture evenly among four plates. Add one piece of grilled chicken to each plate and drizzle on the remaining 2 tablespoons marinade evenly among each piece. Divide bruschetta mixture evenly among each plate. Thinly slice or chop the avocado and add equal parts to each plate. Add parmesan cheese and, if desired, additional basil to each plate. Enjoy!

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the chicken, bruschetta, and avocado separate for the best texture. Add the avocado just before serving.

Nutrition