I’ve made this recipe dozens of times last summer; now that it is starting to get warmer again here in Canada I decided to try it out again. This recipe is absolutely delicious and is amazing at being guilt-free for when you want (need) seconds. Keeps me full from dinner until breakfast the next morning and is so easy to make. Thanks for sharing!
- 3 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 1/4 cup chopped red onion
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 3 oz part skim mozzarella, diced (omit for whole30, paleo)
- 1.25 lbs (8 thin sliced) chicken cutlets
- Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
- Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
- Toss in the cheese when ready to serve.
- Season chicken with salt and fresh pepper.
- Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
- Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.
This was delicious and easy. The only thing I would change is that I was using regular boneless chicken breasts…. Next time I will butterfly them. Other than that, I wouldn’t change a thing!
Love, love, love this salad! The dressing/marinade on the chicken is delicious. My boyfriend loves it so much that he wants to eat it every other day, so I said okay, no problem. Just so we won’t get tired of it I’m going to try it with grilled tuna one day, another day with grilled steak, another with salmon. Just to change it a bit, since we’re goin to eat it very often. Also I changed a few of the toppings by adding quinoa, mushrooms and broccoli. With that dressing can’t go wrong with what we add. Thank you so much for sharing your recipe.
- 2 tablespoons olive oil
- juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh chopped parsley
- 2 teaspoons dried basil
- 2 teaspoons garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- cracked pepper , to taste
- 1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)
- 4 cups Romaine (or Cos) lettuce leaves, washed and dried
- 1 large cucumber diced
- 2 Roma tomatoes diced
- 1 red onion sliced
- 1 avocado sliced
- 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
- Lemon wedges to serve
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
- Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
OMG!!! Just made this tonight with roasted broccoli, cauliflower, and sweet potatoes…and it was SPECTACULAR!! So tasty and a nice twist on grilled chicken.
Thank you for sharing, this is definitely part of our rotation now 🙂
- 3 chicken breasts
- 1 teaspoon of garlic powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of ground black pepper
- 2 tablespoon of olive oil
- Preheat grill to medium high heat.
- In a small bowl, mix garlic powder, cumin, coriander, smoked paprika, sea salt, pepper, and olive oil. Mix until combined.
- Rub mixture over both sides of the chicken.
- Place chicken on grill and grill each side for 4-6 minutes depending on thickness. You just want to make sure there is no pink in the middle.
These are the prettiest chicken breasts ever! I love how packed they are with spices, I know my husband would love this!
Food recipes from www.joyfulhealthyeats.com
I made this the other night and it turned out pretty dang amazing. I’m not a fan of breaded chicken and wanted to find a receipe that didn’t have it and found this great website. I didn’t make homemade sauce, I used Bertolli Olive oil, basil, and garlic sauce and it tasted amazing and used pesto from a jar as well. We had zucchini noodles with this for a healthy alternative. This will definitely be a staple in our rotation.
- 4 boneless chicken breast boneless skinless chicken breasts ( about 2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon oregano dried
- 2 tablespoons olive oil
- 1 marinara sauce batch of quick homemade
- 4 teaspoons basil pesto
- 1/2 cup parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
Preheat the oven to 375 degrees.
Bring out a 9 inch by 13 inch oven safe plate and pour tow thirds of the marinara sauce at the bottom of the plate. Set aside.
Preheat a cast iron grill pan (or any skillet of your choice) over medium heat and add in the olive oil.
Season the chicken breasts with salt, pepper and dried oregano on both sides.
When the pan is ready, sear the chicken on one side for 3 minutes and then flip it and sear it for an extra 3 minutes. Lower the heat to medium low and flip the chicken one last time,and continue to cook for another 2 minutes.
Remove the chicken onto the marinara sauce in the oven safe plate.
Place a teaspoon of nut free basil pesto on top of each chicken breast and spread it on the entire piece of chicken and then place 2 tablespoons of marinara sauce on top of each chicken breast ( or more to your taste) making sure to cover the entire surface.
Sprinkle the cheeses on top ( about 1/4 cup of cheese in total per chicken piece).
Place the plate in the oven and bake for 15-25 minutes, until the cheese is melted and the chicken absorbs much of the marinara flavour.
I made this tonight and it was delicious. I doubled the recipe and ended up using 3/4 of it for the chicken.
I was thinking of using some of the leftover marinade (it never came into contact with the chicken) as a salad dressing.
Is there any reason not to do this?
- 1/4 cup balsamic vinegar
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh parsley leaves
- In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
- Serve immediately, garnished with parsley, if desired.