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Paleo Grilled Bruschetta Chicken

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!
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 505kcal
Author Mary Smith


  • 4 medium sized chicken breasts
  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 cloves minced garlic
  • 1 tsp Italian seasoning
  • ½ tsp sea salt

Bruschetta Topping

  • 1.5 cups diced fresh tomatoes
  • 2 cloves minced garlic
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ½ cup fresh chopped basil
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Balsamic Drizzle


  • 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!


To make baked bruschetta chicken: Follow the instructions for marinating. Preheat your oven to 425 degrees. Remove the chicken breasts and discard any remaining marinade. Cover a baking sheet pan with foil and place the chicken breasts on the pan in an even layer. Bake for 22-24 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees. Let the chicken rest, covered with foil, for 10 minutes before serving.
Please note, if you use thicker breasts, this will increase cooking time! Mine were about 3/4 - 1 inch thick.
How long can you marinate chicken? No more than 24 hours!
You can also use store-bought balsamic glaze, just make sure to check the ingredients! Some have additives and even gluten. 


Serving: 1chicken breast with bruschetta topping | 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