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  • 3 medium Vine Ripe Tomatoes Chopped
  • 2 small Garlic Cloves Minced
  • 2 tbsp Fresh Basil Chopped
  • 1/4 cup Red Onion FInely Chopped
  • 4 tsp Extra Virgin Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 36 oz Raw Chicken Breast
  • 1
  • 1
    Healthy Fat
  • 1/2
  • 3


  1. Combine red onions, olive oil, balsamic, 1/4 tsp. salt and 1/2 tsp. pepper. Set aside a few minutes.
  2. Chop the tomatoes and place them in a large bowl. Combine with garlic, basil, onion, and balsamic vinegar combination and then add 1/8 tsp. salt and pepper. Set aside and let it sit at least 10 minutes (overnight if preferred).
  3. Preheat grill to medium-high, and spray with vegetable oil to keep from sticking to the grates.
  4. Season chicken (4-(9 oz. raw chicken) with salt and pepper. Grill the chicken for 2-3 minutes on each side, or until it reaches 165*F internally.
  5. After grilling move to a plate and top each chicken breast with tomato bruschetta.

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