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October 17th 2021, Sunday
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Grilled bruschetta chicken


This is the least basic grilled chicken has ever looked. Make it on repeat during summer — when tomatoes are at their peak.

Directions 

  1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
  2. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
  3. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
  4. Garnish with Parmesan and serve.

Ingredients

  • 4 tbsp.
  • Extra-virgin olive oil
  • Juice of 1 lemon, divided
  • Salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning or dried oregano
  • 4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
  • 3 slicing tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. freshly chopped basil
  • 4 slices mozzarella
  • Freshly grated Parmesan, for serving

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