Jalapeño Bruschetta Chicken Bowl

This simple weeknight dinner comes together quickly using household staples!


Nothing tastes better than garden fresh basil mixed with juicy tomatoes laid over crunchy arugula. This fairly simple weeknight dinner comes together quickly, uses household staples and works great as leftovers!

As much as I love bruschetta on a nice crostini, I wanted to find a way to incorporate it in an actual meal. Luckily, all the ingredients are toddler friendly so I don’t have to worry about making two separate meals *I just omit the jalaps for the kids portion!

Prep this delicious meal for your next bbq – your guests will love it!

enjoy xo

Jalapeño Bruschetta Chicken Bowl


  • 2 chicken breast, cut into strips

  • 1 tbsp Italian seasoning

  • 2-3 cups arugula

  • 5-6 roma tomatoes

  • 3-4 garlic cloves, grated

  • 1/4 cup red onion, finely chopped

  • 1 jalapeno, finely chopped

  • 3/4 cup basil, chopped

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 3/4 cup Parmesan cheese shavings

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • balsamic glaze (optional)

1. To get started, cut chicken breast into stripes and skewer – try to keep the sizes of strips similar so the meat cooks evenly. Sprinkle with Italian seasoning. Grill the chicken over high heat on the bbq for 8-10 minutes, until cooked through

2. In a medium-size bowl, combine tomatoes, garlic, onion, jalapeños, basil, olive oil, balsamic vinegar, parmesan cheese, salt, and pepper. Stir to combine and set in the fridge until chicken is finished

3. Spread a generous amount of arugula in a dish, add your chicken skewers, top with bruschetta and a drizzle of balsamic glaze. I like to add some freshly toasted naan bread to soak up all that delicious oil and vinegar!

Jalapeño Bruschetta Chicken Bowl

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