BRUSCHETTA CHICKEN made low carb! This scrumptious chicken recipe is so simple, however it’s packing some extreme flavor. This is super served over zucchini noodles or with a side salad.
I’m all about big, bold flavors and this bruschetta chicken bake does now not disappoint!
This recipe comes collectively pretty speedy with out a ton of palms on work, which makes it incredible for busy nights.
To start, you’ll want to whisk collectively a touch balsamic vinegar, olive oil, garlic, Italian seasoning, and salt.
Pour that over a few boneless, skinless fowl breasts and let it set for approximately 10 mins while the oven preheats. This allows the chicken absorb all that taste.
While the bird is baking, slice some cherry tomatoes in half and toss them with a mix crimson onion, garlic, balsamic vinegar, oil, basil, and salt.
Make certain to use a balsamic vinegar with simply 2 carbs in keeping with tablespoon. Some of them are full of sugar.
We use this Pompeian vinegar.
Just try to face up to sneaking some bites of that tomato combination! It’s severely so properly.
Once your hen is cooked through, cast off it from the oven and pinnacle it off with some mozzarella cheese and pour the tomato aggregate proper over the top.
Pop it back within the oven for a couple of minutes to soften the cheese and heat the tomatoes.
That’s it, my buddies! This bruschetta chicken recipe is ready to eat.
How to serve:
You can serve this up with a large facet salad crowned off with my home made Italian dressing or you may serve it with a side of zoodles!
Most grocery shops bring already spiralized zucchini noodles, but I assume fresh is excellent. They simply have a higher taste and texture for my part.
The spiralizer I use is not sold, but this one has extraordinary evaluations and it’s what I’ll update mine with if it ever dies.
For the chicken:
3/4 cup shredded mozzarella
4 chicken breasts, about 6 ounces each
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
2 tablespoons balsamic vinegar
½ teaspoon salt
For the bruschetta:
1 teaspoon olive oil
½ cup chopped basil
1 ½ cups cherry tomatoes, halved
3 cloves garlic, minced
½ small red onion, chopped
½ teaspoon salt
1 teaspoon balsamic vinegar
Add the chook 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 hen and turn to coat.
Let bird set for 10 minutes while the oven heats to 425 stages.
Place bird inside the oven and bake for 25-30 minutes or till chook reaches one hundred sixty five ranges.
While the bird is baking, add all of the ingredients for the bruschetta to a bowl and toss to mix.
When hen is cooked thru, take away from the oven and top with the mozzarella.
Pour the bruschetta over the chicken and go back to the oven for five mins to soften the cheese and warm the tomatoes.