Chicken Bruschetta 
with Artichoke Salad

You'll never believe this quick and easy Mediterranean-style dish is ready in just 15 minutes!
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Chicken Bruschetta with Artichoke Salad

Chicken Bruschetta with Artichoke Salad

  • Duration
  • 4Servings


  • 12 skinless, boneless 
chicken breast tenders (about 13/4 lb)
  • 1/2 lemon, juiced
  • 3/4 tbsp 
Pecorino Romano cheese, finely grated
  • ¼ tsp ground black pepper


  • 24 oz 
quartered artichoke hearts in water, drained and rinsed
  • 1/3 cup full-fat feta cheese
  • ¼ cup 
fresh basil, thinly sliced
  • 1/2 lemon, juiced
  • 1 tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar
  • 1 tsp dried oregano
  • ¼ tsp ground black pepper
  • 4 tsp unsalted pine nuts


  • 3 
plum tomatoes, diced
  • 1/2 cup fresh basil, finely chopped
  • 4 tsp extra-virgin olive oil
  • 1 tsp red wine vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp sea salt


1. Prepare bruschetta: In a small bowl, combine all bruschetta ingredients. Cover and place in the refrigerator. (MAKE AHEAD: Make the bruschetta on Sunday and keep in the fridge so it’s ready for use in the recipe on Monday.)

2. Prepare chicken: Adjust oven rack 
to 6 inches below broiler and preheat broiler to high. Place chicken on a large rimmed baking dish. Drizzle with lemon juice and sprinkle cheese and pepper evenly over the tenders. Broil chicken for 
6 minutes. On a lower rack, bake 
11/3 cups bruschetta in an uncovered ovenproof dish, until warmed. 

3. Meanwhile, prepare artichoke salad: In a medium ovenproof dish, combine all salad ingredients except pine nuts. Add to oven with chicken and bake for 2 to 3 minutes, until warmed. (NOTE: If following our Meal Plan, reserve 4 cooked chicken tenders separately.)

4. On a plate, layer ¾ cup artichoke salad, 2 chicken tenders and 1/3 cup bruschetta. Top with 1 tsp pine nuts.  

TIP: If following our Meal Plan, refrigerate 2 reserved chicken 
tenders and freeze 2 reserved chicken tenders. Store remaining servings with extra bruschetta in the fridge 
for later in the week.

Nutrition Information

  • Serving Size: 2 tenders, ¾ cup artichoke salad, 1/3 cup bruschetta, 1 tsp pine nuts
  • Calories: 379
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 110 mg
  • Fat Content: 14 g
  • Fiber Content: 8 g
  • Protein Content: 40 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 524 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 2 g