Blueberry season is upon us! For an unexpected main course, try this recipe for blueberry bruschetta goat cheese chicken. Bruschetta is typically made with beautiful ripe tomatoes, garlic, basil, and balsamic vinegar, but this is an untraditional bruschetta with sweet, plump, fruity blueberries, zippy red onion, fresh basil, and tangy balsamic vinegar. This blueberry bruschetta pairs wonderfully with the tangy and creamy goat cheese and the savory, smoky grilled chicken seasoned with Italian herbs.
Blueberry season in the U.S. typically lasts from May to August, and this is a fantastic recipe to utilize those gorgeous berries during their peak ripeness. This Blueberry bruschetta goat cheese chicken is perfect for summer lunches and dinners, meal prep, or summer entertaining. It can easily be scaled for a small or large crowd. The blueberry bruschetta can be made in advance, but this recipe comes together in a pinch, so it’s a great recipe to have in your back pocket for quick and healthy summer meals.
Blueberry bruschetta goat cheese chicken
Serves: 6 | Prep: 15 mins | Cook: 6-8 mins
Ingredients:
2 ½ lbs chicken tenders or chicken breasts, sliced in half lengthwise
Garlic salt
Pepper
Italian Herb Seasoning
4-8 ounces goat cheese
2 pints fresh blueberries
2-4 tbsp finely chopped red onion
2-4 tbsp finely chopped fresh basil, chiffonade
2-3 tbsp balsamic vinegar
Salt and pepper
Instructions:
Preheat the grill to medium-high heat.
While the grill heats up, trim your chicken tenders or slice the chicken breasts in half lengthwise. Season the chicken evenly with garlic salt, freshly cracked black pepper, and Italian herbs.
For the Blueberry Bruschetta, rinse and dry the blueberries thoroughly. Add a medium mixing bowl, along with red onion, basil, balsamic vinegar, and season with salt and pepper to taste.
Using the back of a spoon, smash some of the blueberries (about a quarter of them) so they burst and create a jammy consistency with the vinegar. Taste, adjust seasoning if needed, and keep cold in the fridge until ready to serve.
Grill the chicken for 3-4 minutes on the first side, flip, and grill for an additional 3 minutes. Remove from the grill and crumble the goat cheese over the top to get warm and melty.
To serve, spoon the blueberry bruschetta over the goat cheese chicken. Pairs well with crusty bread or roasted potatoes and green beans.
Notes:
If you don’t have a grill, you can bake the chicken at 425 degrees for 20-24 minutes.
Perfect for meal prep. Store the blueberry bruschetta separately. This will keep well in the fridge for 3-5 days.
Variations:
Feel free to use whatever cheese you like, such as feta, burrata/mozzarella, brie, or Boursin garlic and herb cheese.
