Bruschetta Chicken
Bruschetta Chicken
One of the best summer appetizers channeled into a delicious and filling meal: balsamic marinated chicken topped with bruschetta topping and fresh avocado
Course: Dinner
Cuisine: Italian
Keyword: bruschetta chicken
Servings: 4 servings
Calories: 332 kcal
Author: Chelsea
Ingredients
- Chicken
- 2 large (~1.5 pounds) Simple Truth Chicken Breasts, sliced in half and pounded to even thickness
- 2 tablespoons Dijon mustard
- 2 tablespoons good quality balsamic vinegar
- 1 large lemon (3 tablespoons juice)
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 and 1/2 teaspoons Italian Seasoning
- 1 tablespoon olive oil
- Fine sea salt and freshly cracked pepper
- Quinoa/Plates
- 1 cup quinoa
- 2 cups chicken stock or broth
- 1/2 cup Private Selection Lettuce, 1 large avocado, parmesan cheese, additional fresh basil (optional)
- "Bruschetta" Topping
- 1 and 1/4 cups Private Selection Cherry Tomatoes, chopped very fine (almost makes a paste)
- 1 clove garlic, minced
- 2 tablespoons red onion, minced
- 2 tablespoons basil, finely diced
- 1 and 1/2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
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Instructions
Chicken Marinade
- Slice the chicken breasts in half widthwise and pound to even thickness to get 4 even pieces of chicken. Set aside in a large ziplock bag. In a medium-sized bowl, whisk together the Dijon mustard, balsamic vinegar, lemon juice, minced garlic, paprika, Italian seasoning, olive oil, and salt + pepper. Add salt and pepper to personal preference; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk until ingredients are combined and then remove 1/3 cup of this mixture and set aside in the fridge.
- Pour the remaining mixture over the prepared chicken breasts. Seal the bag, knead the chicken to coat in the marinade, and place in the fridge. Let chicken marinate for at least 30 minutes, up to 4 hours. (I don't recommend marinating it too much longer as the acid in the mixture starts to dry out or "cook" the chicken.)
- Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and holding it with tongs, rub it all over the grate. Preheat the grill to medium heat about 375-450 degrees F. Don't go hotter than 450 to avoid drying out the chicken. Grill the chicken until completely cooked through (about 4-6 minutes per side depending on heat of the grill) Chicken should be at 165 degrees F at its thickest part. Remove 2 tablespoons from the reserved 1/3 cup marinade. Generously brush chicken with the reserved marinade mix as it grills. Reserve those last 2 tablespoons for the finished chicken.
Plates/Toppings
- For the "Bruschetta" Topping: In a medium sized bowl, add the finely chopped tomatoes, garlic, red onion, basil, vinegar, olive oil, and balsamic vinegar. Add salt and pepper to taste and toss until combined. Mix thoroughly and let sit for 10-15 minutes at room temperature to let the flavors marinate while you prepare the quinoa and grill the chicken.
- Prepare the quinoa according to package directions using the chicken stock or broth in place of the water. Add salt and pepper to taste. Fluff the quinoa and set aside to slightly cool. Meanwhile, finely ribbon the lettuce and then toss with the warmed quinoa. By this time, liquid will have accumulated in the bruschetta mixture. Drain this liquid off over the quinoa and toss with the quinoa.
Assemble
- Divide the quinoa mixture evenly among four plates. Add one piece of grilled chicken to each plate and drizzle on the last remaining 2 tablespoons marinade evenly among each piece. Divide the bruschetta mixture evenly among each plate. Thinly slice or chop the avocado and add equal parts to each plate. Add parmesan cheese and, if desired, additional basil to each plate. Enjoy!
GET FULL RECIPE HERE: https://www.chelseasmessyapron.com/bruschetta-chicken/