Just call me queen of the grill 👸🏼. Now presenting: bruschetta balsamic grilled chicken! This meal was nutritious, fresh AF, and super easy to make. It’s easily in my top 10 meals I’ve ever created! I’m sorry I don’t have an exact recipe for ya’ll, but if you your heart (and tastebuds), you really cant go wrong. .
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For the chicken:
Rinse, butterfly, and pat chicken breasts dry. This would be great with chicken thighs, too. Toss in a gallon size bag with olive oil, balsamic vinegar, lemon juice, minced garlic, Italian herbs, salt, and pepper. Marinate however long you want, but I did it for about 6 hours. You can cook it in a skillet, but I highly recommend a gas or (even better) charcoal grill! .
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For the “bruschetta” topping:
Fresh tomatoes (seeded and diced), balsamic vinegar, fresh minced garlic (sauté for about 2 minutes in olive oil, then dump the garlic and oil right in), course salt, cracked pepper, lots of fresh basil and diced avocado. Since this is a meal prep deal for me, I’ll mix in the avocado as I eat each meal so it doesn’t get gross. .
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For the zucchini:
This was a last minute addition since I had a tiny zucchini that needed to be used. Slice lengthwise, drizzle in fresh lemon juice and olive oil, then sprinkle in salt and pepper. Put right on the grill to cook after you flip the chicken once! .
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For serving:
Place chicken on a bed of spinach, top with bruschetta and a drizzle of balsamic glaze/reduction. Serve with any other veggie or side you’d like.
