This bruschetta chicken might be my best chicken dish yet!! It was inspired by a photo my friend Mel posted on social media. I thought to myself, I need to try to make this!
It is low fat, low cal, low carb, HIGH protein and delicious! It literally takes 15 minutes to make from start to finish. It is a take on your classic Italian bruschetta but without the heavy bread and way more protein!
NUTRITION & GLUTEN-FREE
This bruschetta chicken dish has 214 calories, 7g carbs, 6g fat and 36g of protein! WOWZA! Those stats are amazing! I based this on 6oz of chicken however you can customize this to your dietary/macro needs. This recipe is also gluten-free! I served this with quinoa (not included in stats above) however you can serve this with your side of choice.
I get bored of chicken very easily. Give me a huge plate of pasta and I will down it. Give me a huge plate of chicken and I will eat half of it. However not this dish! The bruschetta topping is so refreshing and elevates the chicken a whole new level.
PRO TIP: I like to cut my chicken breasts in half (long way) to make them like thin chicken cutlets. They cook faster and there’s less chance of them becoming rubbery!
WHERE TO BUY
I buy most of these items at Trader Joe’s! I love their mini heirloom tomatoes and you can’t beat their balsamic and extra virgin olive oil prices! I always keep their tricolor quinoa on hand. Originally I had bought my basil at Trader’s as well but the heat is killing all of it! I had to run up the street to get some fresh basil before making this dish.
DO IT NOW!
There’s not much more to say about this dish besides, make it now! It is healthy, delicious and super easy to make! Let’s go!!
Products I love to use when making this dish:
low fat, low carb, low calorie and HIGH protein delicious grilled chicken dish.
- 24 oz chicken breast
- salt, ground pepper, creole, blackening seasoning (to lightly season chicken)
- 1/2 tbsp extra virgin olive oil
- 1/2 tbsp balsamic vinegar
- 1 tsp minced garlic
- 10 oz cherry/grape tomatoes, quartered
- 1/4 tsp fresh ground cracked pepper (to taste)
- 1/4 tsp salt
- 1/3 cup basil, chopped
cut the chicken breasts in half longway to make thin chicken breasts. lightly season with salt, pepper, creole and blackening and grill for 10 minutes or until internal temperature reaches 165 degrees. flip halfway through.
in a small mixing bowl, add tomatoes, garlic, salt, cracked ground pepper, olive oil, balsamic, and basil. stir to combine. refrigerate while waiting for chicken to cook.
place tomato mixture on top of 6oz of chicken. Serve with quinoa or your side of choice. Enjoy!