Chicken Bruschetta


  • 3 medium tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 oz of goat or part skim mozzarella, diced (omit for whole30, paleo)(I used goat cheese and it was hella good)
  • 1.25 lbs 8 thin sliced chicken cutlets


  1. Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
  2. Chop tomatoes and place in a large bowl.
  3. 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.
  4. Toss in the cheese when ready to serve. 
  5. Season chicken with salt&pepper, and Italian seasoning.
  6. Cook chicken. (I used my air fryer) 375° for 20 minutes 

**Serve with 90 second brown rice or Banza pasta, and veggies! 

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