It’s a Fiesta! Keeping it Fresh with “Bruschetta”

Not only is this post a simple recipe, but it’s part of the Novice Gardener’s Fiesta Friday Celebration! So how do I celebrate Friday after a long week? With fresh recipes and enjoying the beauty of springtime, of course! And, be sure not to miss the small surprise at the end of this post. 🙂

Now, I don’t know about you, but one of the foods I missed most after being diagnosed with Celiac Disease was Bruschetta!  It wasn’t really the crunch of the bread underneath that I craved, but the fresh flavors on top.  So, while you could put this recipe on a GF bread, why not chicken?!

For my friends from Italy, this is nowhere near a typical Bruschetta.  You’ll notice that with most of my dishes. However, the bold flavor and fresh taste is perfect for the warmer weather, and the summertime vegetables that are right around the corner!

Chicken Bruschetta*

Allergens: Celiac friendly and free of the top 8 allergens. Always check the labels on the ingredients that you choose to purchase.


  • 2-4 skinless, boneless chicken breasts
  • 1 tsp. garlic powder
  • ½  tsp. salt, divided
  • ¼  tsp. black ground pepper, divided
  • 1 Tbsp. olive oil
  • 1 cup mushrooms, sliced
  • 1 small zucchini, chopped
  • IMG_83864 garlic cloves, minced
  • 1 cup grape/cherry tomatoes, sliced in half
  • ½ cup red onion, chopped
  • ½ cup chopped fresh basil
  • 4 tsp. balsamic vinegar


  1. Create a garlic rub by combining olive oil, 1 tsp. garlic powder, ¼ tsp. salt, and  ⅛ tsp. black ground pepper. Sprinkle on the chicken. Sear on both sides in a skillet, and cook chicken through in the oven at 400 for 10-12 minutes. IMG_8387
  2. Simultaneously prepare vegetables. Chop up the vegetables.  The best way to cut the zucchini is to quarter it lengthwise and slice.
  3. Heat 1 Tbsp. olive oil in a skillet over medium-high heat.  First, sauté the mushrooms, zucchini, and garlic with a ¼ tsp. salt. After ≈ 2 minutes add the tomato, onion and basil with the balsamic vinegar and ⅛ tsp. ground black pepper. Sauté for ≈ 3 more minutes (or till cooked to taste).
  4. Place the sautéed vegetables over the warm chicken.
  5. Serve warm with sides of your choice!  IMG_8398

Tips and Tricks

  • This recipe is designed for 4 chicken breasts, but if you want a side of the vegetable medley (like we do!), the same number of vegetables works great for 2 breasts as well.

    Covered in Veggies!
  • If you like this recipe, be sure to check out my other simpler chicken dish (yet slightly spicier), Mexican Chicken.
  • *Adapted from Cooking Light, August 2000

Lastly, in other “Fiesta worthy” items to bring to the party, we have daffodils popping up everywhere! Since we moved to a new home in the fall, these flowers have been a delightful surprise. 🙂


How do you celebrate your Fridays?! And, to learn more and join the party follow the link below!

16 thoughts on “It’s a Fiesta! Keeping it Fresh with “Bruschetta”

  1. Fresh & Flavorful for Fiesta Friday! I can’t think of a better way to celebrate, Kaila! 🙂 So glad I read all the way til the end. The daffodils are delightful! Thanks for joining the fiesta! XOXO

    1. Thanks! I can’t wait to keep reading about all the items brought to the Fiesta! Also, the bunny in the hole decorations from last week was too cute. Cannot wait for next week’s fiesta 🙂

  2. What I love most, is the fact that people who have to be gluten free, don’t have to give up delicious foods, such as bruschetta! This is brilliant!! It looks so delicious… and such a perfect dish to bring to Fiesta Friday’s table… Thank you so much for sharing this lovely dish! 🙂

    1. Thanks! I love finding ways to eat favorite foods with my celiac disease and multiple allergies. Sometimes you have to be really creative, but reading everyone’s ideas across the blogs helps a lot! Your strawberry flower on your molten lava cake this week was adorable 🙂

    1. Thanks, Aditi! And, I was glad to see I could enjoy the dish you brought the fiesta this week too. There are many tasty, naturally gf dishes out there too!

    1. Thanks Kloe! Bruschetta is one of my favorite foods. The balsamic vinegar makes all the difference, so make sure to get one you really like if you try it out 🙂 Can’t wait to see you at an upcoming fiesta!

  3. Kaila, what a great take on bruschetta! Food is infinitely adaptable, it just takes a creative mind like yours to find the right balance. Perfect for a fiesta!

    1. Thanks! I didn’t cook too much until I was diagnosed with Celiac Disease, but now I love to experiment in the kitchen. I always read other blogs for inspiration. Everyone is so creative. Great seeing you at the fiesta!

  4. I can’t believe I missed this last week! I love bruschetta and have always wanted to try different variations but I always seem to forget about it. I definitely want to try this and my stomach is actually growling right now lol. Kudos for managing your celiac disease so well!

    1. Thanks, I have a very supportive set of friends and family that help me manage my celiac disease too. If you try it out, let me know what you think! One nice part about placing it on chicken is that it’s much larger than the bread slice you use for a traditional bruschetta. Therefore, the vegetables don’t need to be cut as fine! I love little shortcuts too. 🙂

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