Italian Grilled Chicken with Cucumber Bruschetta


Just as I promised, here is a great {healthy} summer meal that won’t leave you feeling guilty! After all the delicious and calorie laden dessert recipes I’ve been posting, I thought it was time for Lauren’s Latest to go on a bit of a diet….for today.

This chicken is as simple and refreshing as can be. Pick up an italian marinade at your store {or use pre-marinated chicken breasts} and grill them up. Then in the mean time, chop up some tomatoes, cucumbers, basil, garlic and a few other seasonings and stir. Take the chicken off the grill and top with the cucumber bruschetta topping. Serve along side some rice or pasta, and that is a complete meal! YUM.

My little one asked for seconds of the chicken and the ‘salad’. That alone makes this a make again meal! Plus you don’t have to heat up your house by turning your oven on. Bonus!

Give this one a whirl! You never know who might try it, like it and want a second plate full!

Italian Grilled Chicken with Cucumber Bruschetta
yield: 4 servings
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for the chicken-
4 boneless skinless chicken breasts
1 cup store bought italian flavored marinade

for the cucumber bruschetta-
1/2 cup peeled, diced english cucumber
2 roma tomatoes, diced
8 basil leaves torn or chopped
1/4 cup parmesan cheese shavings
1/8 teaspoon minced garlic {optional}
1 teaspoon good quality balsamic vinegar
salt & pepper, to taste


Place chicken breasts in plastic container or leak-proof food storage bag with italian flavored marinade. Stir to coat and refrigerate until ready to grill.

Preheat outdoor grill to high. Lightly grease grill. Place chicken breasts on hot grill and reduce heat to medium. Cook about 5 minutes per side or until chicken is cooked thoroughly. {This really depends on the thickness of the chicken. Use a thermometer or cut it open to be sure you have it cooked all the way! You should see no pink!}

While the chicken is cooking, chop up and stir together all the ingredients for the bruschetta topping.

Remove chicken from the grill, cover with foil and let rest 5-10 minutes.

When you are ready to serve, top chicken with cucumber bruschetta. Serve immediately.


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  1. Oh yay this sounds great! And I love your new blog design.

  2. I love the sound of this. So simple but tasty.

  3. Love this! We eat a ton of chicken in our house and this is a great idea to switch things up a bit 🙂 Thanks for the recipe!

  4. I tried it tonight and it was fantastic. Yum.

  5. This sounds so yummy! I have a silly question, what is italian marinade? Do you mean Italian salad dressing?

    • No, marinade! I found an italian flavored one at my grocery store…next to the bbq sauces and such. You could use italian dressing though! If you have that, then use it!

  6. Ok, thanks, I’m heading to the grocery store so I’ll check it out. If not I’ll try it with the salad dressing 🙂

  7. Lauren- this is the BEST bruchetta I’ve ever had!! Not a fan of the balsamic so I used organic apple cider vinegar & it is still divine. I’ll be grilling the chicken this evening… thanks for a simple/tasty meal that won’t heat up my non-air conditioned 1899 farm house ..that’s a BIG deal when the temp outside is 105° today! You are my hero =)

    • No a/c? You poor thing! Glad I could help!

  8. Its very cold in New England to grill ,, can I broil or bake the chicken??

  9. Lauren, this sounds great but why can I never print the recipes you post????



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