Grilled Bruschetta Chicken

Ingrédients

6 Roma (plum) tomatoes (about 1½ pounds total), diced

½ cup crumbled feta cheese

¼ cup chopped fresh basil leaves

1 teaspoon Greek seasoning

3 tablespoons olive oil

4 boneless, skinless chicken breasts (about 6 ounces each)

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Instructions

1. Heat a grill or grill pan to medium-high heat (about 350°F).

2. In a medium bowl, combine the tomatoes, feta, basil, Greek seasoning, and 1½ tablespoons of the olive oil and stir gently to mix. Set the bruschetta mixture aside to let the flavors meld.

3. Pat the chicken dry with paper towels and place it on a sheet pan.

4. In a small bowl, mix together the garlic powder, oregano, salt, and pepper. Sprinkle evenly over the chicken. Drizzle the remaining 1½ tablespoons olive oil over the top. Use your hands to rub the mixture into the chicken breasts, coating well.

5. Grill the chicken until an instant-read thermometer inserted in the thickest part of the meat registers 165°F, 8 to 12 minutes, turning halfway through the cooking time. Set aside to rest for 2 to 3 minutes.

6. Serve the grilled chicken hot, with the bruschetta mixture spooned on top right before serving.

7. Store in an airtight container in the refrigerator for up to 2 days.

Makes 4 servings