Scale

For the Chicken:
4 boneless, skinless chicken breasts

2 tbsp olive oil

Salt and black pepper, to taste

1 tsp garlic powder

1 tsp dried Italian herbs

For the Bruschetta Topping:
2 cups diced tomatoes (cherry or roma)

2 tbsp finely chopped red onion

2 cloves garlic, minced

2 tbsp balsamic vinegar

1 tbsp olive oil

1/4 cup chopped fresh basil

Salt and pepper, to taste

Optional: shredded mozzarella or shaved Parmesan for topping

Marinate Chicken: Rub chicken with olive oil, salt, pepper, garlic powder, and Italian herbs. Let sit for 15 minutes.

Make Bruschetta: Combine tomatoes, onion, garlic, balsamic vinegar, olive oil, and basil. Season to taste. Chill until ready to serve.

Grill Chicken: Heat grill to medium-high. Grill chicken 5–6 minutes per side until cooked through (internal temp 165°F).

Top & Serve: Spoon the bruschetta over hot grilled chicken. Sprinkle with mozzarella or Parmesan if desired. Serve immediately.