Summer meals should pretty much always be fast, fresh, and easy to make in my way of thinking. Of course that doesn’t mean they should have any less flavor though. I always think of some of the world’s greatest cuisines based around fresh ingredients, especially anything in the Mediterranean. Their dishes are simply bursting with flavor, but not because they’re complicated.
The flavor comes from simple, quality ingredients treated very simply. This combination always produces some of the best and most satisfying food. I’m not saying there isn’t a place for those types of recipes that have a mile long list of ingredients. But in the summer, I always lean towards extra simple.
Today’s recipe is definitely simple, and the kind you’d want to make if you’ve just returned from Farmer’s Market with a tomato haul. Whether it’s locally grown heirlooms, or even cherry tomatoes, what you really need is flavorful tomatoes.
Tip: #2: The Bruschetta topping relies 100% on the freshest tomatoes. So with that in mind, do the best you can to find really good ones when possible.
Tip #2: The next tip for flavor is to marinate the chicken overnight if you can. While 1 hour in the fridge will work wonders, it’s definitely better overnight. I usually mix up the marinade while I’m making dinner, then put it into the fridge for dinner the next night.
Tip #3: For the balsamic drizzle there’s 2 options, first up you can boil down a bottle of balsamic until it’s thick and syrupy. Or secondly, my favorite is the aged balsamic from Napa Valley Naturals. It’s about twice the price of regular vinegar, but it’s nice and syrupy, and you don’t need very much to make an impact.
- Any combination of grilled veggies you like, I often grill up some zucchini and peppers since they’re also in season at this time.
- My Creme Fraiche Risotto without the tomato topping is perfect with this Bruschetta Chicken and some grilled veggies.
The ultimate summer meal packed with flavor and so easy to make!
1 pound boneless, skinless chicken breasts, 2
1/2 Teaspoon sea salt
1 Tablespoon each, olive oil and balsamic vinegar
1 clove garlic, minced
1 1/2 cups diced tomatoes
1 Tablespoon minced red onion or shallot
2 Teaspoons olive oil
Sea salt and freshly ground pepper to taste
2 Tablespoons basil, cut into thin slivers
Extra olive oil and reduced or aged balsamic for drizzling
Optional: 1 thin slice of prosciutto per person
Place the chicken breasts into a glass or metal dish and add the sea salt, olive oil, balsamic vinegar, and garlic. Mix to combine the marinade with the chicken and refrigerate for at least 1 hour or overnight.
When you’re ready to cook the chicken, preheat the grill over medium high heat until a steady temperature of 400ºF is reached. Place the chicken on the grill and adjust the heat if necessary to maintain a temperature between 350º-400ºF.
Grill for 10-12 minutes on the first side, turn the chicken when it easily comes loose from the grill, and grill an additional 8-10 or until it’s no longer pink in the center.
While the chicken is cooking make the bruschetta topping. Place the diced tomatoes into a bowl, then add the red onion/shallot, and olive oil. Mix to combine, then season to taste with sea salt and pepper. Mix in the basil and set the mixture aside and let the flavors meld together while the chicken finishes.
Serve the chicken with the bruschetta topping with additional olive oil and aged balsamic for drizzling. My favorite way to serve this is with a thin slice of prosciutto and grilled veggies on the side.
The prep time listed doesn’t include the marinade time, but if you can definitely marinade 1 day ahead.
Keywords: Whole30, Paleo, Gluten Free, Dairy Free, Grilling