grilled or baked
⭐️ 1 lb ripe tomatoes ⭐️ 1 tsp kosher salt ⭐️ 2 cloves garlic, minced ⭐️ 1 tbsp extra virgin olive oil ⭐️ 2 tsp balsamic vinegar ⭐️ 2 tbsp thinly sliced basil ⭐️ ground pepper, to taste ⭐️ balsamic glaze, to taste, optional
⭐️ 4 boneless skinless chicken breasts ⭐️ 2 tsp italian seasoning ⭐️ 1 tsp kosher salt ⭐️ 1 tsp onion powder ⭐️ 1 tsp garlic powder ⭐️ 1 tsp ground pepper ⭐️ 1-2 tbsp olive oil
Serve with or without balsamic glaze (we swear it's still delicious either way!) to accommodate a number of diets - keto, Whole30, paleo, and low carb.
Core and seed tomatoes, then dice into 1/2" pieces.
Combine diced tomatoes, garlic and salt. Let sit 10 minutes.
Stir in olive oil, balsamic vinegar, basil, and pepper.
Grill over high heat or bake until the internal temperature reaches 165°F (swipe for more info!)
TO GRILL: heat grill to high (400°F). Grill 5-6 minutes, then flip and grill 5-6 minutes more. TO BAKE: bake at 400°F for 10-12 minutes.
Top the cooked chicken with the tomato bruschetta and drizzle with balsamic glaze.