Bruschetta Chicken

BRUSCHETTA CHICKEN made low carb! This scrumptious fowl recipe is so simple, however it’s packing a few severe flavor. This is splendid served over zucchini noodles or with a aspect salad.

Chicken is constantly a success with my family, which you’ve likely observed primarily based totally at the variety of low carb fowl recipes I’ve shared with you.

Bruschetta Chicken
Juicy marinated fowl crowned off with a flavorful blend of tomatoes, onions, and basil. This low carb recipe is bursting with flavor!

For the chicken:
  •     4 chicken breasts, about 6 ounces each
  •     2 tablespoons olive oil
  •     2 tablespoons balsamic vinegar
  •     2 cloves garlic, minced
  •     1 teaspoon Italian seasoning
  •     ½ teaspoon salt
  •     3/4 cup shredded mozzarella
For the bruschetta:
  •     1 ½ cups cherry tomatoes, halved
  •     3 cloves garlic, minced
  •     ½ small red onion, chopped
  •     1 teaspoon balsamic vinegar
  •     1 teaspoon olive oil
  •     ½ cup chopped basil
  •     ½ teaspoon salt
  1. Add the chicken breasts to a 9x13 baking dish.
  2. Add the oil, balsamic vinegar, garlic, Italian seasoning, and salt to a small bowl and whisk to combine. Pour over the chicken and turn to coat.
  3. Let chicken set for 10 minutes while the oven heats to 425 degrees.
  4. Place chicken in the oven and bake for 25-30 minutes or until chicken reaches 165 degrees. 
  5. While the chicken is baking, add all of the ingredients for the bruschetta to a bowl and toss to combine.
  6. When chicken is cooked through, remove from the oven and top with the mozzarella.
  7. Pour the bruschetta over the chicken and return to the oven for 5 minutes to melt the cheese and warm the tomatoes.
This article and recipe adapted from site.

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