Grilled Chicken Bruschetta


What a wonderful light tasting chicken meal!   So healthy and low calorie but looked too good to eat!   This took about 40 minutes to prepare from start to finish.   Ted and I adore anything with fresh basil and this bruschetta mix was fantastic!

Servings: 4 • Serving Size: 2 cutlets + tomatoes • Points+: 6 • Smart Points: 6
Calories: 237 • Fat: 8.5 g • Protein: 32 g • Carb: 7 g • Fiber: 1 g • Sugar: 0.5 g
Sodium: 182.9 mg (without the salt)



  • 2 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar (I used glaze)
  • kosher salt and fresh cracked pepper to taste
  • 3 oz part skim mozzarella, diced
  • 1.25 lbs (8 thin sliced) chicken cutlets


Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
Season chicken with salt and fresh pepper. Preheat the grill to medium-high, clean and oil the grates to prevent sticking. Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.

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