Bruschetta Chicken
An ode to fresh Roma tomatoes, this Easy Bruschetta Chicken recipe is made with tender chicken breasts seasoned in garlic and spices, then pan-seared to perfection and topped with melted cheese and fresh tomato, garlic basil bruschetta topping. Low carb, gluten-free, healthy and delicious!
Take advantage of sales on fresh Roma tomatoes, chicken breasts, and Sargento provolone cheese at Safeway to make this delicious low-carb meal for dinner this week. This was a winner for my family – they all loved it!
It’s super garlicky – so don’t plan this meal if you have to talk to people without a mask :-).
Ingredients
Bruschetta
- 1.5 cups Roma tomatoes, diced
- 5 cloves of garlic, minced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh basil, thinly sliced
- salt and pepper to taste
Chicken
- 2 boneless, skinless chicken breasts, sliced in half lengthwise
- 1 tablespoon olive oil
- garlic powder
- oregano
- onion powder
- salt and pepper to taste
- 4 slices provolone cheese
- balsamic glaze
How to Make Bruschetta Chicken
In a medium bowl, combine the tomatoes, garlic, basil, salt, pepper and olive oil. Stir to combine.
Slice the chicken breasts in half lengthwise to have 4 chicken breast halves.
Heat a non-stick skillet over medium heat. Add olive oil to the skillet.
Season the chicken on both sides with salt, pepper, garlic powder, onion powder, dried oregano or Italian seasoning. Place the chicken breasts in the skillet and cook for about 6 minutes on each side until it’s perfectly seared. Cover the skillet to help the chicken cook faster on the inside.
Once the chicken is cooked, top with a slice of provolone cheese. Then add the bruschetta topping and a drizzle of balsamic glaze.
What to Serve with Bruschetta Chicken
I served with steamed broccoli and a side of tortellini. This would go perfectly with pasta, rice, or a salad to keep it low carb.
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Ingredients
Bruschetta
- 1.5 cups Roma tomatoes diced
- 5 cloves of garlic minced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh basil thinly sliced
- salt and pepper to taste
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon onion powder
- salt and pepper to taste
- 4 slices provolone cheese
- balsamic glaze
Instructions
- In a medium bowl, combine the tomatoes, garlic, basil, salt, pepper and olive oil. Stir to combine.
- Slice the chicken breasts in half lengthwise to have 4 chicken breast halves.
- Heat a non-stick skillet over medium heat. Add olive oil to the skillet.
- Season the chicken on both sides with salt, pepper, garlic powder, onion powder, dried oregano or Italian seasoning. Place the chicken breasts in the skillet and cook for about 6 minutes on each side until it's perfectly seared. Cover the skillet to help the chicken cook faster on the inside.
- Once the chicken is cooked, top with a slice of provolone cheese. Then add the bruschetta topping and a drizzle of balsamic glaze.
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