During the busy summer months I love to find quick delicious dinners. This Chicken Bruschetta is not only delicious but takes less than 15 minutes to prepare!Chicken Bruschetta


You can mix up the Bruschetta part of the recipe the day before and save yourself even more time. There is minimal cooking time in the oven so you don’t have to worry about heating up the kitchen on a hot summer night. I was so impressed by this Chicken Bruschetta that I am planning to serve it for our company next time they visit! The recipe is divided into three parts, the chicken, the salad and the bruschetta.Chicken Bruschetta


Chicken Bruschetta





12 skinless, boneless, chicken tenders ( just under two pounds)

½ lemon, juiced

1 Tbsp. Parmesan cheese

½ tsp. black pepper




24oz Quartered artichoke hearts in water, drained and rinsed

1/3 cup feta cheese

¼ cup fresh basil, thinly sliced

½ lemon, juiced

1 Tbsp. extra virgin olive oil

2 tsp. red wine vinegar

1 tsp. oregano

¼ tsp. black pepper

4 tsp. pine nuts




3 plum tomatoes, diced

½ cup fresh basil, finely chopped

4 tsp. extra virgin olive oil

1 tsp. red wine vinegar

2 cloves garlic, minced

¼ tsp. sea salt




First prepare the Bruschetta. In a small bowl, combine all bruschetta ingredients. Cover and place in the refrigerator. Can be made the day before.


Prepare the salad. In a medium bowl coming all the salad ingredients except the pine nuts.


Prepare the chicken. Adjust your oven rack sop that it is about six inches below the broiler and preheat the broiler to high. Place the chicken on a large rimmed baking sheet. Drizzle with lemon juice and sprinkle the cheese and pepper evenly over the chicken. Broil the chicken for six minutes. I found the chicken wasn’t quite done so I flipped it over and cooked form a few minutes on the second side until cooked through.


On a lower rack, while the chicken is cooking bake 1 1/3 ups of the bruschetta in an uncovered ovenproof dish, until warmed. Add the artichoke salad mixture as well and bake for 2-3 minutes or until warmed.


I found that by placing everything in the oven at the same time was perfect.


To serve layer the artichoke mixture, 2-3 chicken tenders and 1/3 of the bruschetta. Top with 1 tsp. pine nuts.Chicken Bruschetta


This Chicken Bruschetta serves four.Chicken Bruschetta


An added bonus for this recipe, use the leftover Bruschetta on your poached egg the next morning. Delicious!Bruschetta


This original recipe was adapted from Clean Eating.

9 comments on “Chicken Bruschetta – A Perfect Summer Meal

Helen at the Lazy Gastronome on July 30, 2017 9:58 pm

Sounds good – thanks for sharing at the What’s for Dinner link up!

Nancy Wolff on July 31, 2017 12:14 am

You’re welcome Helen! 🙂

Richard Brooke on July 31, 2017 5:21 pm

I tried this recipe and was yummy. My family loved it. Thank you so much

Nancy Wolff on July 31, 2017 8:31 pm

Glad you tried it, it’s a winner! 🙂

angie on August 1, 2017 1:20 am

oh what a yummy looking dish. I love chicken one of the great meats that I try to put in my diet several times a week. Thanks for sharing this recipe
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Candace Playforth on August 1, 2017 1:16 pm

This looks delicious! I’m really trying to cook more for my family these days. We eat out way too much. Thanks for sharing. I’ll have to add this to my rotation :).

Nancy Wolff on August 1, 2017 4:39 pm

I’m sure your family will enjoy this healthy meal!

Miz Helen on August 4, 2017 4:22 pm

We will love your Chicken Bruschetta for these hot summer days! Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us here at Full Plate Thursday. We hope to see you again real soon.
Miz Helen

Nancy Wolff on August 6, 2017 11:21 pm

Thanks for stoping by Miz Helen,
I love stoping by your blog every week!

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