Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
  • 1/4 cup (60 ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 cups cherry tomatoes, diced
  • 1/4 cup (60 ml) fresh basil, chopped
  • 1 tablespoon balsamic vinegar
  • 1 cup (240 ml) balsamic vinegar
  • 1 tablespoon honey (optional)

Instructions:

  1. In a bowl, whisk together olive oil, garlic, oregano, salt, pepper, and lemon juice. Add chicken breasts, ensuring they are evenly coated. Cover and marinate for 30 minutes.
  2. In a saucepan, bring balsamic vinegar to a boil over medium heat. Reduce to a simmer and add honey. Cook until thickened, about 10-15 minutes. Set aside to cool.
  3. In a mixing bowl, combine diced tomatoes, chopped basil, balsamic vinegar, salt, and pepper. Mix well and set aside.
  4. Heat the grill to medium-high heat.
  5. Remove chicken from marinade and grill for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Let rest for a few minutes.
  6. Slice grilled chicken and arrange on a serving platter. Top with the bruschetta mixture and drizzle with balsamic glaze.