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Healthy Bruschetta Chicken with Balsamic Glaze

Beautiful juicy chicken, topped with fresh bruschetta and drizzled with a perfectly sweet and tangy balsamic glaze
Course Main Dish
Cuisine Italian
Keyword chicken, gluten free, healthy, paleo
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 servings
Calories 513kcal
Author Sara



  • 3 Chicken Breasts
  • 2 Tbls Avocado Oil
  • 1 tsp Salt
  • 1/4 tsp Pepper

Bruschetta Topping

  • 1 pint Cherry Tomatoes halved
  • 2 cloves Garlic minced
  • 1/4 cup Fresh Basil chopped
  • 3 Tbls Red Onion finely diced
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 Tbls Avocado Oil

Balsamic Glaze

  • 1 Cup Balsamic Vinegar
  • 2 Tbls Honey


  • First, make the bruschetta by adding the tomatoes, red onion, garlic, basil, salt, pepper and oil in a small bowl
    Set aside in the fridge while you prepare the chicken and the balsamic glaze
  • Pre-heat the oven to 375' and season chicken breasts with salt and pepper
    Heat the oil in an oven proof skillet over medium heat and cook chicken for 5 minutes on both sides
    Transfer to the oven to finish cooking (about 10-15 minutes depending on the size of the breasts) Internal temp should be 165'
  • While the chicken is cooking, make the balsamic glaze
    Add the balsamic vinegar and honey to a small saucepan and bring to a boil, then reduce to a simmer. Simmer until liquid is reduced by about half. It should be thick but still pourable
  • Once chicken is done, serve on a platter and then top with the prepared bruschetta topping. Pour the balsamic glaze over top and enjoy!


*If glaze cools too much and is too sticky to pour, heat it in the microwave for 10 seconds and stir


Calories: 513kcal | Carbohydrates: 29g | Protein: 49g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1254mg | Potassium: 1029mg | Fiber: 1g | Sugar: 26g | Vitamin A: 518IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg