Juicy grilled chicken topped with fresh Roma tomatoes, basil, garlic, and shaved Parmesan, finished with a drizzle of balsamic glaze. Fresh Italian-inspired flavor without making dinner complicated.
Pound the chicken breasts to an even ¾-inch thickness so they cook evenly on the grill.
Combine 2 Tbsp olive oil, 1 Tbsp lemon juice, 2 minced garlic cloves, 1 tsp Italian seasoning, ½ tsp kosher salt and ¼ tsp black pepper.
Coat the chicken with the marinade, cover and refrigerate for 30 minutes.
Mix 3 diced Roma tomatoes, ¼ cup sliced basil, 2 minced garlic cloves, 1 Tbsp olive oil and ¼ tsp kosher salt. Let stand 20–30 minutes so the flavors come together.
Preheat an outdoor grill to medium-high, about 400–425°F. Clean and lightly oil the grates.
Let excess marinade drip off. Grill the chicken about 5–8 minutes per side, depending on thickness, until the center reaches 165°F. Flip only when ready and do not press it down with a spatula.
Transfer the chicken to a clean plate and let it rest 5 minutes before topping.
Set the chicken on plates. Spoon the tomato-basil topping over it with a slotted spoon to leave excess liquid behind. Finish with shaved Parmesan and a light drizzle of balsamic glaze. Serve right away.
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