Throughout the summer months, I often crave something fresh and light for dinner. These Bruschetta Grilled Chicken Pitas are just the ticket!
The tomato bruschetta couldn't be easier... just a few fresh tomatoes, garlic and basil as is typical. For a little extra punch, I added a few minced pepperoncini. And because every good sandwich needs some cheese, I threw in a handful of mozzarella pearls.
In the name of simplicity, I reached for a bottle of prepared Italian dressing to serve as a marinade for the chicken. Grill it up and serve hot or room-temp - whatever your preference! Just heap the fresh bruschetta over tender grilled chicken and stuff it all into a toasty pita pocket. Or if you're cutting the carbs, ditch the pita and serve as a lettuce wrap!
Bruschetta Grilled Chicken Pitas
Ingredients
For the chicken
· 2 boneless skinless chicken breasts
· 1 cup Italian dressing
For tomato bruschetta
· 3 tomatoes
· 4oz mozzarella pearls
· 2 tbsp pepperoncini, minced
· 2 garlic cloves, minced
· ¼ cup fresh basil, chopped
· 1 tbsp olive oil
· ¼ tsp salt
· ¼ tsp pepper
For the pitas
· 4 large pitas
· Bibb lettuce leaves
· Avocado slices
· Balsamic glaze
For the chicken… Lay each piece of chicken out on a cutting board. Cover with a sheet of plastic wrap. Using a meat mallet, pound the chicken breasts into a uniform thickness – about 1 inch. Place the chicken in a large Ziploc bag. Pour over the Italian dressing. Chill for 3-4 hours.
For the tomato bruschetta… Combine all ingredients in a medium bowl and shill until ready to serve.
Remove the chicken from the fridge about 20 minutes before grilling.
Preheat the grill to medium-high heat. Grill the chicken breasts on both sides for 6-7 minutes until cooked through. Remove from the grill, cover in aluminum foil, and allow to rest for 5 minutes.
For the pitas… While the chicken cooks, toast the pitas on the grill for 1-2 minutes until warm.
Once the chicken has rested, slice into thin strips.
To serve, slice a pita in half. Tuck a piece of lettuce into one of the pockets. Top the lettuce with a few slices of chicken and avocado, and heaping spoonful of the bruschetta mixture. Drizzle the pocket with a bit of balsamic glaze. Repeat with the remaining pita pockets.
Serves 4
GF Friendly
Gluten Free Friendly!
We enjoy BFree Gluten Free Pitas.
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