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Bruschetta with Chicken

A favourite at our place for evenings when time is limited, or if we’ve just run out of ideas. Quick and tasty, this easy weeknight dinner also uses relatively few ingredients.

bruschetta topped with tomato and chicken

You'll Need:

200g chicken breast fillets

2 large tomatoes, diced

2 tablespoons roughly chopped basil

1 tablespoon finely chopped red onion

1 teaspoon extra virgin olive oil

Juice of half a small lemon

Salt and pepper to taste

1 clove garlic (optional)

2 slices sourdough or wholemeal bread


Season chicken with salt and pepper, and squeeze over lemon juice. Heat 1 tablespoon olive oil in a pan over medium heat, then fry chicken until golden on both sides and cooked through (when juices run clear).

While chicken is cooking, roughly chop tomatoes into 1cm cubes and add to a bowl. Add onion, basil, olive oil, salt and pepper, and toss to combine.

Arrange bread on an oven tray and drizzle with a little olive oil. Toast in the oven for about 10 minutes at 150C. Remove from oven and rub toast with garlic if using.

To serve arrange bread on a plate, then top with tomato mixture. Slice chicken and arrange on top of tomatoes.

Makes 2 Serves


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