Tiana Walters This Whole 30 Chicken Bruschetta is easy and healthy meal that’s so tasty you won’t even be missing the toast! Low carb, gluten free, dairy free, paleo, keto, and Whole 30!
Everybody loves Italian food, its usually quick and so flavorful. I first fell in love with bruschetta while working at a Mellow Mushroom. It’s so fresh!! It’s absolutely one of my favorite appetizers. Usually bruschetta is served on bread, but for Whole 30 sake I served on top of juicy chicken tenderloins and a bed of greens tossed in Taste Buddies Lemon Dijon Vinaigrette.
First we start with quick simple marinade. This marinade can be used versatility in any other poultry or fish dish. Feel free to marinade longer than the 30 minutes if time allows.
Next the chicken tenderloins are flattened very thin with the help from a mallet. The marinade takes no time at all since the chicken is so thin. If you don’t have a mallet it’s not a huge deal, but I like having one for speeding up cooking times and tenderizing.
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After the marinading, the chicken is pan seared on med high heat so they have some crisp to them. They taste grilled but aren’t at all.
This recipe also includes an easy balsamic glaze that really sets this dish off. It’s a more intense version of balsamic but no where near as tart. Its deeper and sweeter. An absolute must!! Make sure to store the extra in a glass container. Here is the bottle picture above.
Change up your boring weekday chicken with this wholesome and Italian inspired recipe. An easy one to make to impress friends and family since it truly is a colorful and beautiful plate.
Whole 30 Chicken Bruschetta
Ingredients
Balsamic Glaze
- 1/2 cup balsamic vinegar whole 30 approved
Marinade
- 5 tbsp olive oil
- 2 tbsp Italian seasoning
- 1 tbsp balsamic vinegar whole 30 approved
- salt and pepper to taste
Chicken Bruschetta
- 1 1/2 lb chicken tenderloins
- 8 oz baby bella mushrooms
- 1/2 cup tomatoes diced
- fresh basil garnish
- 1/2 cup cherry tomatoes cut in half, garnish
Instructions
Balsamic Glaze
- The balsamic glaze can be made anytime, I did it while I cooked my chicken. Add 1/2 cup balsamic vinegar to small sauce pan. Bring up to a boil then cut heat down to low, whisking occasionally for 12-15 mins until vinegar is reduced by half and thicker.
Marinade
- Combine first four ingredients in a container you would like to use to marinade the chicken. Set aside.
Chicken Bruschetta
- Put a rag on a cutting board, then a big piece of plastic wrap over that. Place chicken down, then another piece of plastic wrap on top. Make sure to leave plenty of space for the chicken to be flattened.
- Take a mallet, rolling pin, or empty wine bottle and beat until very thin.
- Place chicken in marinade container and put in the fridge for 30 minutes.
- Once ready to cook, heat large saute pan on medium. Add chicken in two batches. Cooking 4 minutes on one side, and 1 minute on the other.
- On the last batch of chicken add 1/2 diced tomato (not grape) to the pan. Cooking through and setting aside.
- Add the remainder of the marinade and mushrooms to the pan. The mushrooms will soak up all the goodness left in the pan. Cook until soft about 7 minutes, stirring occasionally.
- Plate on top of spinach that’s been tossed in a light tasting vinaigrette. I used Lemon Dijon Vinaigrette, top with mushrooms, both tomatoes, balsamic glaze and fresh basil!
