Recipes / Dinner

Grilled Bruschetta Chicken - Dump and Go Dinner

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Grilled Bruschetta Chicken - Dump and Go Dinner

Lisa
The Cook
4 Servings
8 Ingredients
5 Comments

Enliven dinner with the flavors of southern Italy. Whether it's paired with seasonal produce or atop salad greens this Grilled Bruschetta Chicken is a springtime delight.

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4 Servings
8 Ingredients
5 Comments

Ingredients

  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons Balsamic Vinegar
  • ⅓ cups Olive Oil
  • ½ teaspoons Sea Salt
  • 1 teaspoon Black Pepper
  • ½ cups drain and chop Sun-Dried Tomatoes in Olive Oil
  • 2 tablespoons chop Basil, Fresh
  • 2 pounds Chicken, Boneless Breasts

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small bowl, whisk together garlic, balsamic vinegar, olive oil, sea salt and pepper. Gently fold in sundried tomatoes and basil.
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Make From Frozen Serving Day Directions

Grill

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a small bowl, whisk together garlic, balsamic vinegar, olive oil, sea salt and pepper. Gently fold in sundried tomatoes and basil.
  2. Place chicken breasts in a gallon freezer bag, top with marinade and refrigerate for 30 minutes.
  3. Remove chicken and dressing from bag. Grill chicken over medium heat .
  4. Flip chicken, and top with remaining marinade and continue to grill until desired doneness.

Categories

spring, summer, gluten-free, dairy-free, gluten-free-dairy-free, fall, traditional, low-carb, diet, paleo, thm-s-meal, egg-free, real-food, winter, nut-free, whole30, kosher, gaps, keto-friendly, low-sodium, wwfreestyle, wwfreestyle7-8, diabetes-friendly, soy-free, fish-free, shellfish-free, big-8-allergen-free, top-fan-favorites

Categories

spring, summer, gluten-free, dairy-free, gluten-free-dairy-free, fall, traditional, low-carb, diet, paleo, thm-s-meal, egg-free, real-food, winter, nut-free, whole30, kosher, gaps, keto-friendly, low-sodium, wwfreestyle, wwfreestyle7-8, diabetes-friendly, soy-free, fish-free, shellfish-free, big-8-allergen-free, top-fan-favorites

5 Comments

Join the discussion

    1. Jill – no recipe required, simply toss brussel sprouts with olive or coconut oil and a little sea salt and pepper. Roast in the oven at 350 until they start to brown.

  2. I love this recipe! It’s easy, and tastes delicious on serving day or as leftovers. I find (because I don’t like tomato’s much) I use less of the sun dried tomato’s than is called for.