This recipe for Grilled Honey Balsamic Chicken Bruschetta literally screams summertime. Easy and delicious, it’s definitely got that summer vibe goin’ on. Ripe, juicy heirloom tomatoes, fresh basil, baby spinach, local honey… pretty much your Farmers’ Market shopping list.
Chicken breasts soak in a simple balsamic, honey, garlic marinade. Make sure you brush your chicken a lot while grilling for maximum flavor impact. Give it a last good hit with the marinade just before taking it off the grill.
Heirloom tomatoes and basil are amazing on their own, but I added some kalamata olives and orange zest for some bold flavor in the bruschetta topping. If you don’t have that or don’t want to use them, no worries, it will still taste delicious.
To keep this dish, light and healthy, I served it over sauteed spinach. Kale or zuchhini noodles would be good choices too. If you’re not counting carbs, try it over polenta or garlic bread.
- 3/4 cup balsamic vinegar, divided
- 2 tablespoons honey
- 2 large garlic cloves, minced
- 4 boneless, skinless chicken breast halves
- 2 cups chopped heirloom tomatoes
- 1/2 cup quartered Kalamata olives
- 2 tablespoons chopped fresh basil
- 2 tablespoons olive oil, divided
- 1 teaspoon grated orange zest
- 1 10-ounce package baby spinach or kale
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Combine 1/2 cup balsamic vinegar, honey, and garlic. Season chicken with salt and pepper and pour half of the vinegar mixture over chicken.
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Meanwhile. combine tomatoes, olives, basil, orange zest, 1 tablespoon olive oil and remaining vinegar. Season to taste with salt and pepper.
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Remove chicken from marinade, discarding marinade. Grill chicken over medium-high heat, brushing frequently with remaining marinade until chicken is done, about 8 minutes.
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Heat olive oil in large skillet over medium heat. Add spinach and cook 2 minutes or until spinach is just wilted.
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To serve, arrange chicken over spinach and top with tomato mixture.
