Chicken Bruschetta

Chicken Bruschetta

The aroma of garlic and freshly chopped basil always inspires. When paired with fresh tomato and EVOO and a little balsamic vinegar these simple ingredients create the perfect Bruschetta, a traditionally Italian topping with unlimited uses. Here we’ve placed it atop perfectly grilled chicken breast in this easy to prepare delish’ dish.

If you are looking for a refreshingly light meal with a simple preparation our Chicken Bruschetta is sure to become a weeknight staple. The chicken is ideal grilled or broiled and bruschetta can be made ahead and set in the fridge.

5 from 4 votes

Chicken Bruschetta

If you are looking for a refreshingly light meal with a simple preparation our Chicken Bruschetta is sure to become a weeknight staple.

Course Main Course
Cuisine Italian
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 1 serving
Author Beachbody


  • 1 medium tomato chopped
  • 2 Tbsp thinly sliced fresh basil
  • 1 clove garlic finely chopped
  • ½ tsp extra-virgin olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp onion powder
  • sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 5 oz raw chicken breast boneless, skinless


  1. Combine tomato, basil, garlic, oil, vinegar, onion powder, salt (if desired), and pepper (if desired) in a medium bowl; mix well. Set aside.

  2. Preheat grill or broiler on high.
  3. Grill or broil for 4 to 5 minutes on each side, or until no longer pink in the middle and juices run clear.

  4. Top chicken with tomato mixture.

Nutritional Information (per serving):
Calories: 209
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 84 mg
Sodium: 753 mg
Carbohydrates: 9 g
Fiber: 2 g
Sugars: 4 g
Protein: 30 g

P90X/P90X2 Portions
1½ Protein
½ Vegetable

P90X3 Portions
½ Vegetable
1½ Protein
½ Fat

Body Beast Portions
1 Vegetable
3½ Proteins
½ Fat

1 Green
1 Red
½ tsp

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

Photo and recipe by Kirsten Morningstar