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Bruschetta 'Chicken'

Bruschetta is great on its own but when added to perfectly spiced grilled Vegan chicken, then drizzled with balsamic glaze and freshly shredded vegan parmesan, it's perfection!


1.5 cups chopped tomatoes, I prefer cherry or grape tomatoes

2-4 garlic cloves minced

3 tbsp white Balsamic Vinegar (You can substitute for regular balsamic)

2 tbsp of olive oil

1/3 cup chopped basil

Salt for seasoning

Roughly 16oz Vegan Chicken Breasts, we used 2 Quorn Filet Packages     

1 chicken-less bouillon cube

1/3 cup water

1 tbsp butter

1 tsp Italian seasoning

1 tsp ground coriander

1 tsp garlic powder

½ tsp garlic salt

Balsamic Glaze

(We served over steamed quinoa and sauteed spinach)


Whisk together your balsamic vinegar and olive oil

Stir in your chopped tomatoes, garlic and basil

Season with salt

Marinate in refrigerator until ready to use

In a large frying pan add your chicken-less cube and water

Heat to medium high

Once cube is dissolved into the water, add in your chicken

Cook until heated thoroughly, and until most liquid is evaporated

Remove chicken, and discard liquid

Mix together your garlic salt, Italian seasoning, ground coriander, and garlic powder

Using your hands take the seasoning and rub it into the vegan chicken, on both sides

Heat a non stick pan over medium high heat

Melt in your butter

Once melted add in your rubbed vegan chicken

Cook on each side until browned

Remove from pan

Top chicken with Bruschetta

Drizzle with balsamic glaze

Shave some fresh Violife Parmesan on top

Serve and enjoy!

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