This recipe was created in partnership with Sprouts Farmers Market. All opinions are my own.
A quick, easy, weeknight meal using Sprout’s pre-marinated Garlic Herb Chicken that’s grilled to perfection and topped with an easy to make fire roasted bruschetta salad.
Garlic Herb Chicken with Fire Roasted Bruschetta:
Does anyone else ever get into a cooking slump? Maybe you’ve been making the same weeknight meals over and over and are looking for something new?
Sometimes, the new can also mean adding a lot more cooking (and cleaning) time to an already busy weeknight. That’s why I recently partnered with my good friends over at Sprouts to create a healthy grilled chicken dinner using their pre-marinated garlic herb chicken to make the perfect 20 minute meal.
Grilled chicken is not only quick, but a healthy way to cook and also adds a lot more flavor to the dish. Pair this chicken with my easy to assemble fire roasted bruschetta, and you will feel like you are dining at a restaurant for dinner right in your own home.
Check out how easy this Garlic Herb Chicken with Fire Roasted Bruschetta can be by reading through the steps below in this post and finding the full recipe at the bottom of the page!
Love the ease of a pre-marinated meats? Me too! Also check out this recipe for my Carne Asada Fire Roasted Stuffed Peppers too!
- Knife & Cutting Board
- Mixing Bowl
Garlic Herb Chicken-
Let’s chat chicken! I’m pretty picky these days about where and how I purchase my chicken. I honestly love the chicken from Sprouts because I find that it’s so fresh, is a high quality and there are so many options!
Lately, when I’m looking for a quick dinner after a busy day of recipe development, I’ve been using their pre-marinated meats. A few weeks ago I tried their carne asada and still want to give the pollo asado a try too. But, this week I went for a more classic flavor with the garlic and herb marinated chicken breasts.
You can leave the chicken breasts whole, or butterfly them like I did. I like to use thinner cuts of chicken when I grill because I find that a quicker cook time also yields a juicer chicken!
A quick pro tip for the grill is that if you do find that the outside of the chicken is cooking faster than the inside, move it to indirect heat (the cooler side of the grill that’s not directly above a flame) to finish coming up to an internal temperature of 165 F. This way you don’t overcook and dry out the chicken or end up with chicken that’s still raw or under cooked.
If you’re not using a thermometer to check your grilled meats too, you better invest! This is my go to grilling thermometer and I couldn’t love it more.
Fire Roasted Bruschetta-
This chicken is packed with fresh garlic and herbs and I wanted something to tie the dish together and pair well. My first thought was bruschetta!
A classic bruschetta is a mixture of diced tomatoes, onion, garlic, and fresh basil mixed with olive oil and some cracked sea salt. I wanted to add a little more dimension to mine by adding those delicious flavors from the grill by fire roasting my tomato and onion and also adding in some little mozzarella pearls too.
Because I’m a firm believer that cheese just makes everything better (also bacon but we will leave that out of this dish).
To easily fire roast your tomatoes and onions, season them with a little olive oil and salt. I placed them on skewers just to make it easy to move and rotate on the grill.
Be cautious to just blister the outsides of the tomatoes, otherwise the skin and rip and tear and make a pretty big mess on the grill. I usually put the onion on the grill the same time as the chicken and just toss on the tomato skewers for about a minute or two at the end of cooking everything so that everything has time to evenly cook.
To bring the fire roasted bruschetta all together, remove the tomatoes and onions from the skewers and place in a bowl. Mix in the mozzarella pearls, fresh basil, and some more olive oil if desired.
I like to serve this dish family style by laying the chicken across a platter and placing spoonfuls of the bruschetta mixture over the top. You can also individually plate this as well for ease and quick serving, but either way this whole meal can come together in under thirty minutes!
- 2 lbs. Garlic Herb Marinated Chicken
- 1 cup Cherry Tomatoes
- ½ Small Yellow Onion, quartered
- ¼ cup Mozzarella Pearls
- 8 Fresh Basil Leaves, chiffonade
- 2-3 tbsp Olive Oil
- Salt & Pepper
- Balsamic Vinegar to taste (optional)
- 1. Leave the chicken breasts whole, or butterfly them to make thinner cutlets if desired. Set them aside for grilling.
- 2. Skewer the tomatoes and the onions for easy grilling and set them aside as well. Lightly oil the veggies and season lightly with salt and pepper.
- 3. Preheat your grill to medium heat and grill your chicken over direct heat, about 3 minutes per side. The chicken should reach and internal temperature of 165 F. While the chicken is grilling, place
the skewers with the tomatoes and onion over the flame as well. Move and rotate often and quickly. You want the tomatoes to just lightly blister and the onion to get slightly brown around the edges and tender.
- 4. Remove the chicken and veggies from the grill. Layer the chicken across the platter and add the tomatoes and grilled onions over the top. Add on the mozzarella pearls and some fresh basil. Drizzle with a little balsamic if desired and serve.
Amount Per Serving: Calories: 400 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 17mg Sodium: 117mg Carbohydrates: 8g Net Carbohydrates: 4g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 14g