BRUSCHETTA CHICKEN made low carb! This delicious bird recipe is so simple, however it’s packing a few severe flavor. This is extremely good served over zucchini noodles or with a side salad.
Juicy marinated fowl crowned off with a flavorful mix of tomatoes, onions, and basil. This low carb recipe is bursting with flavor!
Chicken is always successful with my family, which you’ve probably noticed based totally on the number of low carb hen recipes I’ve shared with you.
I love how an awful lot flavor comes from the simple elements in this chicken bruschetta recipe.
It’s easy, flavorful, and this dish is completely worth of serving as much as guests…it’s simply that precise!
Bruschetta Chicken
Juicy marinated fowl crowned off with a flavorful mix of tomatoes, onions, and basil. This low carb recipe is bursting with flavor!
INGREDIENTS:
For the chicken:
- 4 chicken breasts, about 6 ounces each
- 2 cloves garlic, minced
- 3/4 cup shredded mozzarella
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2 tablespoons balsamic vinegar
For the bruschetta:
- 1 ½ cups cherry tomatoes, halved
- 3 cloves garlic, minced
- ½ cup chopped basil
- ½ small red onion, chopped
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt
- 1 teaspoon olive oil
INSTRUCTIONS:
- Add the chicken breasts to a 9x13 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.
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