This Paleo Grilled Bruschetta Chicken is an easy and delicious summertime meal! It requires minimal ingredients and tastes so fresh. This chicken is Whole30 friendly, paleo, gluten free, and dairy free!

Paleo Grilled Bruschetta Chicken

I absolutely love the combination of tomatoes, basil, and balsamic. This meal would also be delicious with some melted mozzarella on top if you tolerate dairy! I was intimidated to grill chicken for so long. I always felt like it would either but overcooked or undercooked, so I would just let my husband do it. I’m proud to say that I grilled this chicken all by myself and it turned out PERFECT! So juicy on the inside. This is me giving you the confidence you need to grill chicken. We’ve got this! LOL – I promise it is really easy.

Paleo Grilled Bruschetta Chicken

What You Need To Make This Paleo Grilled Bruschetta Chicken:

You only need a few ingredients to make this delicious meal!

  • 4 medium sized chicken breasts
  • Olive oil
  • Balsamic Vinegar
  • Minced garlic
  • Italian Seasoning
  • Salt, Pepper
  • 2 large tomatoes
  • Fresh basil
  • Maple syrup for balsamic glaze (omit for Whole30- this just adds a sweetness to the glaze but it works without it, too!)

Feel free to add some mozzarella rounds to the chicken during the last 1-2 mins of cook time so it gets nice and melty!

Grilled Bruschetta Chicken

How to Make This Paleo Bruschetta Chicken

Combine all of the marinade ingredients (olive oil, balsamic, minced garlic, Italian seasoning, and sea salt) in a bowl and whisk well. Add the chicken breasts to a large zip lock bag or or shallow baking dish and pour the marinade over top. Let the chicken breasts marinate for a minimum of 2 hours (or overnight).

Mix up all of the bruschetta topping ingredients and store them in an air-tight container in the fridge until you’re ready to serve everything.

Heat your grill to 425. Place the chicken breasts on the grill and discard any remaining marinade. Cook the chicken for 5-7 minutes per side, until they reach an internal temperature of 165 degrees. Let the chicken rest for 5 minutes.

While the chicken is cooking, make your balsamic glaze. Add the balsamic vinegar and maple syrup to a small sauce pan, stir, and bring it to a boil. Reduce the heat to medium low/low and let it reduce while it simmers. Stir occasionally. This should take about 10-15 minutes. It will thicken quickly as it sits, as well.

Serve the chicken topped with the bruschetta topping and a drizzle of balsamic glaze. Enjoy!

Looking for some other delicious grilling recipes? Check these out!

Whole30 Teriyaki Burgers with Grilled Pineapple

Balsamic Grilled Salmon with Strawberry Avocado Salsa

Whole30 Carne Asada Bowls 

And if you try any of my recipes, be sure to tag me on Instagram so I can see!

Happy grilling!

Mary

Paleo Grilled Bruschetta Chicken

This Paleo Grilled Bruschetta Chicken is an easy and delicious summertime meal! It requires minimal ingredients and tastes so fresh. This chicken is Whole30 friendly, paleo, gluten free, and dairy free!
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Ingredients

  • 4 medium sized chicken breasts
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 cloves minced garlic
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt

Bruschetta Topping

  • 1.5 cups diced fresh tomatoes
  • 2 cloves minced garlic
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 cup fresh chopped basil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Balsamic Drizzle

  • 1 cup balsamic vinegar
  • 1 tbsp maple syrup , omit for Whole30

Instructions
 

  • Combine all of the marinade ingredients (olive oil, balsamic, minced garlic, Italian seasoning, and sea salt) in a bowl and whisk well. Add the chicken breasts to a large zip lock bag or shallow baking dish and pour the marinade over top. Let the chicken breasts marinate for a minimum of 2 hours (or overnight).
  • Mix up all of the bruschetta topping ingredients and store them in an air-tight container in the refrigerator until ready to use.
  • Heat your grill to 425. Place the chicken breasts on the grill and discard any remaining marinade. Cook the chicken for 5-7 minutes per side, until they reach an internal temperature of 165 degrees. Let the chicken rest for 5 minutes.
  • While the chicken is cooking, make your balsamic glaze. Add the balsamic vinegar and maple syrup to a small sauce pan, stir, and bring to a boil. Reduce the heat to medium low/low and let it reduce while it simmers. Stir occasionally. This should take about 10-15 minutes. It will also thicken quickly as it sits off the heat.
  • Serve the chicken topped with the bruschetta topping and a drizzle of balsamic glaze. Enjoy!

Nutrition

Calories: 505kcal, Carbohydrates: 20g, Protein: 49g, Fat: 23g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 720mg, Potassium: 1094mg, Fiber: 1g, Sugar: 16g, Vitamin A: 701IU, Vitamin C: 12mg, Calcium: 63mg, Iron: 2mg