This low carb chicken recipe is bursting with flavor! Plus it’s easy enough for a week night, but fancy enough to serve to dinner guests! BRUSCHETTA CHICKEN made low carb! This delicious chicken recipe is so simple, but it’s packing some serious flavor. This is amazing served over zucchini noodles or with a side salad.
I’m all about big, bold flavors and this bruschetta chicken bake does not disappoint!
Chicken is always a hit with my family, which you’ve probably noticed based on the number of low carb chicken recipes I’ve shared with you.
I love how much flavor comes from the simple ingredients in this chicken bruschetta recipe.
It’s easy, flavorful, and this dish is totally worthy of serving up to guests…it’s just that good!
How to make this chicken bruschetta recipe:
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This recipe comes together pretty quickly without a ton of hands on work, which makes it great for busy nights.
Ingredients
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
Instructions
Add the chicken breasts to a 9×13 baking dish.
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.
Let chicken set for 10 minutes while the oven heats to 425 degrees.
Place chicken in the oven and bake for 25-30 minutes or until chicken reaches 165 degrees.
While the chicken is baking, add all of the ingredients for the bruschetta to a bowl and toss to combine.
When chicken is cooked through, remove from the oven and top with the mozzarella.
Pour the bruschetta over the chicken and return to the oven for 5 minutes to melt the cheese and warm the tomatoes.