This basil, mozzarella, and tomato bruschetta chicken pairs well with our gluten-free millet pilaf.

Grilled Bruschetta Chicken with Vegetable Millet Pilaf

Prepare a charcoal or gas grill for indirect grilling over medium-high heat.

Make Vegetable Millet Pilaf: Cook dry millet in lightly salted water according to package directions. Heat olive oil in a medium skillet over medium-high heat. Add red onion and cook until softened. Add garlic, yellow bell pepper, zucchini, and frozen peas. Cook for 5 minutes or until vegetables are tender. Stir in millet. Season to taste with salt and pepper. Cover, and keep warm until ready to serve.

Place chicken in large resealable plastic bag. Add 2 tablespoons dressing; seal bag. Let stand 10 minutes. Remove chicken; discard vinaigrette. 

Grill chicken for 20 to 25 minutes or until done (165 degrees), turning once halfway through. Meanwhile, combine remaining dressing, chopped tomato, cheese, and basil in a small bowl.

Serve chicken topped with tomato mixture, with Vegetable Millet Pilaf, and lemon wedges, if desired.