Welcome, spring. The season’s bright energy is exactly what I taste in this grilled chicken—juicy, flavorful, and topped with a vibrant tomato-basil bruschetta. Ripe tomatoes, fresh basil, garlic, and a splash of balsamic come together to create a bright, summery topping that elevates simple grilled chicken into something incredibly fresh and delicious.
This dish is an ideal way to celebrate warm weather and lighter meals.
We recently moved to North Carolina and spring feels longer and fuller here than back in Kansas. The trees in our backyard are covered in blooms, the weather is perfect, and I’m loving every minute of it.
And yes—I’m celebrating spring with this chicken.
Bruschetta is one of my favorite things, and it’s especially wonderful piled onto grilled chicken. The topping adds a bright acidity and fresh herb flavor that pairs perfectly with the smoky, juicy chicken. It’s basil-forward, garlicky, and utterly satisfying.
The recipe is straightforward. The most time-consuming task is chopping the tomatoes, but once that’s done you’re nearly finished. Mix the tomatoes with basil, garlic, and balsamic, grill the chicken, rest it briefly, then spoon the bruschetta on top and dig in.
One downside to spring: lawn mowing season starts. I’m not a fan of mowing, and while Seth usually handles it, I try to do it during the week so our weekend stays free. Our yard isn’t massive, so it only takes about an hour, but still—it’s not my favorite chore.
The yard looks gorgeous this time of year with all the blossoming trees, and I’m tempted to use that as inspiration to plant flowers around the mailbox or add a few blooms in the backyard. For now, I’m content to enjoy the flowery tree we already have.
I know I sound domestic, so I’ll stop there—with one final note: make this chicken soon. You need it in your life.
Bruschetta Grilled Chicken
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 4-ish pounds tomatoes (6 cups diced), quartered, pulp scooped out, and diced
- 15–20 basil leaves, sliced
- 3 cloves garlic, minced
- 1 1/2 tablespoons balsamic vinegar
- 4 chicken breasts
Instructions
- Combine the diced tomatoes, sliced basil, minced garlic, and balsamic vinegar in a large bowl. Season with salt and pepper to taste.
- Set the mixture aside to let the flavors meld while you grill the chicken.
- Preheat your grill to medium-high. Season the chicken breasts with salt and pepper and grill about 6 minutes per side, or until just cooked through.
- Allow the chicken to rest for at least 5 minutes, then top each breast with the bruschetta mixture and serve.
Notes
This recipe is 0 Freestyle SmartPoints per serving (as noted by the author).
Nutrition
- Serving Size: 1 chicken breast with several spoonfuls of bruschetta
- Calories: 390
- Sugar: 13 g
- Sodium: 201 mg
- Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 67 g
- Cholesterol: 158 mg
If you try this or any of my recipes, share it on Instagram and tag your photo with #thegarlicdiaries!
In the mood for more bruschetta ideas? Try the other recipes from the same author available on the site.