Grilled Balsamic-Honey Bruschetta Chicken
- ¾ cup balsamic vinegar, divided
- 2 tablespoons honey
- 2 large garlic cloves, minced
- salt and ground black pepper to taste
- 4 boneless, skinless chicken breast halves
- 2 cups chopped heirloom tomatoes
- ½ cup quartered Kalamata olives
- 2 tablespoons chopped fresh basil
- 2 tablespoons olive oil, divided
- 1 teaspoon orange zest
- 1 (10 ounce) package baby spinach or kale
- Prepare an outdoor grill for indirect medium-high heat.
- Mix ½ cup balsamic vinegar, honey, and garlic together in a bowl.
- Season chicken with salt and pepper. Pour half of the vinegar mixture over chicken and turn to coat. Reserve other half of the vinegar mixture for basting.
- Mix tomatoes, olives, basil, orange zest, 1 tablespoon olive oil, and remaining vinegar together in a bowl; season with salt and pepper.
- Remove chicken from marinade and shake to remove as much of the liquid as possible.
- Grill chicken, brushing frequently with reserved marinade until no longer pink at the center, 4 to 5 minutes per side.
- Heat olive oil in large skillet over medium heat. Cook spinach in hot oil until just wilted, about 2 minutes.
- Spread wilted spinach onto a platter. Arrange chicken over spinach; top with tomato mixture.
The tomato mixture can be made earlier in advance, even as early as the day before serving to help get the dish on the table faster or free your hands for other elements of the meal. Invest in a good-quality balsamic vinegar to keep in your pantry. You won't regret it!
What others are saying
Jenny J says:
Instead of serving this over spinach, I decided to use this recipe as my guide to make traditional bruschetta with chicken on slices of bread. Not low carb, but really delicious base recipe, perfect apps for parties.
Sarah Gray says:
I made the tomato mixture the night before, as suggested in the tip box. It was really delicious, so glad I tried something new. Also, I made the chicken in a cast iron skillet. It was perfect.
Rachel McEwen says:
Pretty good and comes together fast. It needed another flavor to round it out though. Next time I will definitely add a bit of goat cheese.
chef chris says:
I would have made a glaze or a sauce instead of marinating the chicken with the balsamic because it caramelizes way too much before the chicken is done. this can even be turned into a salad jus by not sautéing the spinach.
Jacqulyne de Jardins says:
Really yummy! I am not the biggest fan of kale, so I opted for the spinach. Loved the fresh flavors paired with the addition of honey. Even though this is a grilled honey chicken dish, I did minimize the amount of honey just slightly. It was still really good. I would like to substitute the honey in the future for another natural sweetening agent for when I start making more Keto-friendly meals.