Paleo Bruschetta Chicken

I am so excited for you to try this recipe! This has got to be one of the easiest and best-tasting paleo dishes I’ve brought to you yet! 

whole30 compliant recipe markBruschetta was one of my favorite appetizers in my pre-paleo days. I loved going out to a nice Italian restaurant and having crunchy grilled bread topped with basil, fresh tomatoes, sliced mozzarella and drizzled with olive oil. I could close my eyes and be in the hillsides of Tuscany – that bruschetta was so good!

Well this savory dish gives you all the heavenly flavor of a gourmet restaurant’s best bruschetta. And it’s more than just an appetizer – it’s a whole bruschetta-inspired meal with baked chicken! It’s so good, you’ll never miss the non-paleo ingredients.

This paleo bruschetta started with a recipe my friend Lisa shared with me. She raved about it and said I should really try and transform it into a tasty paleo-approved dish. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-31y9su’]

Lisa’s a great cook, and I trust her when she tells me to try a recipe. So I did! About the only thing I needed to leave out from the original was the cheese.

Now I know some of you indulge in cheese once in a while, and that’s okay. If you choose to top this beautiful meal with a bit of grated mozzarella, i promise I won’t tell.

As for me, I always feel better when I eat clean, so I don’t do recipes with cheese. But I kinda made up for that missing ingredient by adding artichokes and Kalamata olives to ramp up the Mediterranean flavor of this dish even more. And seriously, now it’s an awesomely healthy meal everyone will love.

This recipe will take you about 15 minutes to throw together, and then 30 minutes or so to bake.

It’s a really easy weeknight meal, and if you have leftovers, you’re in luck! I can personally tell you it’s just as good the next day because I brown-bagged it to work…super good!

Don’t waste any time thinking about this one. Make this paleo and gluten-free bruschetta chicken dish. Now. :)

Paleo Bruschetta Chicken Recipe

Yield: 3-4 Servings

Paleo Bruschetta Chicken Recipe


  • 4 medium tomatoes, diced
  • 2 tbsp olive oil
  • 2 tbs balsamic vinegar
  • 2 cloves of garlic, minced
  • 1 tbsp basil
  • 1 small jar (8 oz) of artichokes, liquid drained
  • 1/2 cup Kalamata olives, pitted and liquid drained (organic if available)
  • 1 1/2 lbs uncooked chicken breasts, diced
  • Salt and pepper


  1. Preheat oven to 350º F
  2. In a mixing bowl, combine olive oil, balsamic vinegar, garlic and basil
  3. Next add the diced tomatoes, artichokes and olives. Stir well to coat, and set aside
  4. Cut raw chicken breasts into bite-size pieces
  5. Place chicken pieces in oven-safe baking dish and season with salt and pepper
  6. Next pour the bruschetta mixture over the chicken
  7. Bake 30-35 minutes, or until chicken is cooked through
  8. Plate hot and enjoy!


Join the Conversation

  1. I live on the East coast and the tomatoes in the produce section are pale and sad this time of year- can I substitute a can of diced tomatoes?

    1. Certainly! :)

  2. First of all I just wanted to say how much I love your site! I’m not only relatively new to Paleo, I’m new to cooking in general. Your recipes have been a a godsend! I made this dish last week and it was amazing. Only 2 questions for when I make it again. The first time I found it came out pretty watery. Or at least a lot of the marinade sunk to the bottom. Should I reduce the recipe? Also do you mix it before you serve it? Mine didn’t exactly look like the picture… Lol thanks again!

    1. Hi Lisa! Thank you! :) I really appreciate your kind words. As for the recipe, the tomatoes do render liquid as they cook, so you could reduce it by seeding your tomatoes before you dice them and also feel free to reduce the oil and vinegar if you wish. :) And I always give mine a good stir to combine all the flavors when I take it from the oven. This dish isn’t the prettiest, but it’s yummy! :)

  3. I don’t like artichokes or black olives…. what else can I sub with?

    1. Zucchini, peppers, squash…whatever you like.

  4. What size baking dish please and also fresh or dried basil? Thanks

    1. 9×12 and I used fresh basil because I always have it on hand. :)

      1. Thank you, Trina. I made this for supper last night. It was very fast and easy to put together, and my husband, son, and I loved it! I will add it to our regular rotation, but I will have to make 2 pans. :)

        1. Lisa, thank you! My photo doesn’t show how great the taste is! I’m so happy your family enjoyed it! Thanks for taking the time to comment! :)

  5. Susie Powell says:

    Hi there!

    If I made this as a freezer meal, as I’m due in a couple weeks :) , would you recommend cooking first then freezing? Or, adding all ingredients into a ziploc and cooking in the weeks to follow?

    Thank You,

    1. Good question. I haven’t had any leftovers to freeze, but imagine it would work well either way. Let me know which way you go and how it works out. :)

      1. Susie Powell says:

        Thank you Trina! It was delicious!

        1. Susie, You are welcome! I’m very happy you enjoyed the recipe! :)

    2. Oh! and Susie, congratulations! :)

    3. Susie, I am making this tonight and I always “eat one, freeze one” when I’m fixing a meal. I’m just putting it all in a freezer bag, chicken raw (and on the top so it ends up on the bottom of the baking dish/crock when I go to cook it). I’ve frozen all of these ingredients in one recipe or another, and they always taste better when they’re NOT cooked first. Otherwise has that “leftovers” feel to it. :) Enjoy! And congrats!!

  6. Made this yesterday. It was delicious. I loved it. Couldn’t wait to eat the leftovers again today. Fantastic. Thanks for creating this masterpiece.

    1. Thank you Sally! It’s such a easy meal and I love that it’s packed with flavor. So glad you enjoyed my recipe and thanks for the comment! :)

  7. This is amazing!
    I’ve just had leftovers for lunch warmed up with all the juices. All I did was shred the hot chicken then top the bowl with some chopped avocado and fresh watercress for the most sublime soup ever. Ever, ever!

    1. Gillian, I’m so glad you enjoyed the recipe! Your version sounds delish! :)

  8. This was really good and super easy! I added a zucchini and lowered the oil to 1tbsp.
    I used canned artichokes, cherry tomatoes and green salad olives because I had them on hand.
    This is one of the most flavourful lower carb meal I’ve had. Thanks!

    1. Smitty, thank you so much! :) Glad you enjoyed the recipe! :)

  9. How about heirloom tomatoes? I’m transitioning into paleo eating habits any recipes would help since its very new to me

    1. Heirloom tomatoes would be awesome! :) It’s a great recipe for a Newbie because it’s so easy and has tons of flavor. Try it!

  10. For those feeling need for a carb – spiralize a fresh zucchini and serve the bruschetta over a plate of zoodles! :-) Can’t wait to try this recipe.

    1. Kim, thats a great idea. It would taste awesome over zoodles!:) Thanks for sharing!

  11. Just made this and it was delicious! So much flavor. It would be great on top of a pasta for the non paleo family members like my husband who needs his pasta at least once a week.

  12. I made this tonight and loved it! Easy and delicious!

    1. Hey Jackie, Isn’t it the easiest recipe ever? That was my favorite part. And the fresh ingredients makes it awesome! Thanks for your comment!

  13. Are the artichokes marinated or just in water?

    1. Mine were from a local farmers market and had vinegar, olive oil and spices. You can use either. Just make sure if you buy marinated to check the ingredients. :)

  14. Any thoughts on adding chopped bacon to this?

  15. Can’t wait to try it with the artichokes and olives! Good job Treen :)

    1. Thank you for the recipe Lisa! It rocks! :)

  16. Can you bring this over to my house…STAT!!!! HELLO!!

    1. You know I would love to! XO

Leave a Reply

Your email address will not be published. Required fields are marked *

© Paleo Newbie 2013-2020