Grilled Bruschetta Chicken

Ellen Whiteman

Grilled Bruschetta Chicken is a flavorful and Mediterranean-inspired dish that is perfect for those following a keto, low carb, or paleo diet. It features juicy chicken breasts marinated in Greek seasoning and grilled to perfection. Topped with a delicious bruschetta mixture made with Roma tomatoes, feta cheese, basil leaves, and olive oil, this dish is bursting with fresh flavors. Serve it with a side of roasted vegetables or a salad for a complete and satisfying meal.

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💪🏻 Low Carb
🍗 Paleo

15 mins

12 mins

Nutritional Value

Protein - 30g
Fats - 15g
Carbs - 5g


Total: 10Serves: 4
6 tomatoes Roma (plum) tomatoes


1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
1 teaspoon Greek seasoning
3 tablespoons olive oil
4 breasts (about 6 ounces each) boneless, skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Step 1 : 

Heat a grill or grill pan to medium-high heat (about 350°F).

Step 2 : 

In a medium bowl, combine the tomatoes, feta, basil, Greek seasoning, and 1½ tablespoons of the olive oil and stir gently to mix. Set the bruschetta mixture aside to let the flavors meld.

Step 3 : 

Pat the chicken dry with paper towels and place it on a sheet pan.

Step 4 : 

In a small bowl, mix together the garlic powder, oregano, salt, and pepper. Sprinkle evenly over the chicken. Drizzle the remaining 1½ tablespoons olive oil over the top. Use your hands to rub the mixture into the chicken breasts, coating well.

Step 5 : 

Grill the chicken until an instant-read thermometer inserted in the thickest part of the meat registers 165°F, 8 to 12 minutes, turning halfway through the cooking time. Set aside to rest for 2 to 3 minutes.

Step 6 : 

Serve the grilled chicken hot, with the bruschetta mixture spooned on top right before serving.

Step 7 : 

Store in an airtight container in the refrigerator for up to 2 days.

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