These Bruschetta Chicken Skewers are healthy, colorful, and full of all the bruschetta flavors. Easy to prep ahead of time, these skewers will be hot off the grill and ready to devour before you know it!Jump to Recipe
I’ve been feeling a little bored with my workout routine lately. Wake up, run a couple miles, stretch, and get ready for work. A good run always feels great, but after several months of doing just that, its gotten a little monotonous. A new gym opened in town a couple weeks ago and they’re offering a free 14-day trial. I’ve had some friends super committed to it and I was curious to check it out!
I took the day off Thursday (#WorkLifeBalance) and did some cooking, cleaning and shopping at my favorite store (if you’ve never been to Real Deals, what are you waiting for?!). Then I headed over to Burn Boot Camp for my first workout there. I loved the positive vibes and was pushed to the max from the minute the class started until the very end.
I’ve always been really picky about group fitness classes. I’m not a fan of yoga – I know it’s good for you, but I just can’t get into it. And I’ve done a couple group lifting classes and loved it for awhile. However, it’s the same music and exercises for weeks in a row which gets monotonous.
One thing I’m really loving about Burn Boot Camp is that it’s literally something different each day. There’s all kinds of equipment and a personal trainer that helps you along the way and keep you pushing. I promise this is not a sponsored post, I’m just jacked about this place! 😊
Anyway, good workouts always motivate me to eat protein and veggie packed meals. However, I’m feeding a toddler and hungry hubby, so sacrificing flavor is not an option. We’re bruschetta lovers in our house, so I knew this recipe would go over well.
All the flavors of a classic bruschetta are packed into these colorful skewers, well, except for the bread. And I promise you won’t even miss it! So, whether you’re just looking for a quick and easy meal or wanting a healthy post-workout dinner, this is the one for you!
How do you make good chicken skewers?
There are three big factor when it comes to making delicious skewers. First off, there’s got to be great flavor. This recipe calls for marinating the chicken before grilling to help lock in flavors. Then, there’s got to be a variety of textures and colors. Just take a look at these beauties….I love the color combination and the textural differences between the chicken and tomatoes. And lastly, it’s important to cook the chicken until it’s just right (165 F), and no longer. If it’s overcooked, it’s almost guaranteed to be dry….”ain’t nobody got time for that!”
Can I make this with other meats?
Absolutely. I think this would be equally as delicious with pork or beef. If you decided to use pork, I’d recommend using pork loin or tenderloin and cooking to 145 F. Using cubes of steak would be super delicious too. The marinade is pretty versatile and would beautifully compliment any of these options.
What should I serve these with?
We served the Bruschetta Chicken Skewers with a side salad and fruit. I can also envision these being really great atop some fresh greens and a balsamic dressing. If you’re a little uneasy thinking about bruschetta without the toasted baguette, that could be a pretty great side as well 😉
Bruschetta Chicken Skewers
- 1/2 c olive oil
- 1/4 c balsamic vinegar
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tbsp fresh basil chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- 1 lb chicken breasts
- 1 pint cherry tomatoes
- balsamic glaze
- fresh basil
- Soak 8-10 wooden skewers in water.
- In a gallon-sized resealable bag, combine the olive oil, vinegar, garlic, oregano, basil, salt, pepper, and sugar. Seal the bag and shake to combine.
- Cut the chicken breasts into 1 1/2 inch cubes. Add to the marinade mixture, shake to coat them, reseal, and refrigerate for 1 hour. (Or up to 4 hours)
- Skewer the chicken and tomatoes on skewers and discard remaining marinade.
- Grill the skewers for 8-10 minutes, rotating every couple minutes. Skewers are done when the biggest piece of chicken is 165 F.
- Remove from the grill, drizzle with balsamic glaze, and top with chopped basil. Serve hot.
Recipe added to the Weekend Potluck.