Grilled Chicken Bruschetta

1.5 to 2 pounds organic chicken breast cutlets

Pierce/tenderize chicken and marinate in:

2 TBSP lemon juice

1 tsp salt

fresh pepper

1/3 cup olive oil

3 cloves of minced garlic

2 TBSP chopped basil or 2 tsp dried basil

2 TBSP Modeno Balsamic Vinegar

1 TBSP brown sugar

Marinate for at least 3 hours, but you can also do it overnight



4 organic ripe Roma tomatoes chopped

1/4 cup finely diced red onion

1 TBSP olive oil

1 TBSP balsamic vinegar

1/2 tsp salt

1 to 2 cloves minced garlic

3 tbsp Fresh chopped basil

1/4 cup diced strawberries optional

Combine ingredients


Grill Chicken and top with Bruschetta.  I served it over mashed potatoes with sautéed onions and arugula .  Can also be served over spiralized zucchini or spaghetti squash.






Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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