Bruschetta Chicken
This Bruschetta Chicken features juicy grilled chicken topped with a fresh, tangy tomato bruschetta that bursts with flavor in every bite! This light, low carb recipe is as easy as it is irresistible, and we’ll walk you through every step with photos to make it foolproof.
Ingredients
For the Chicken
- 2 large chicken breast
- 1/3 cup balsamic vinegar
- 2 tablespoons good olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Topping
- 4 slices fresh mozzarella
For the Bruschetta
- 2 cups cherry tomatoes sliced
- 2 teaspoons minced garlic
- 2 tablespoons finely chopped red onion
- 1/4 cup basil
- 1 tablespoon good olive oil sliced into small ribbons
- 2 teaspoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Place the chicken on the cutting board and carefully cut through it as if you are butterflying the chicken but slice it all the way through so you have two thinner, more uniform chicken breasts. This will give you four thin chicken breasts.
- Combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Pour the marinade over the chicken and chill for at least 1 hour, but up to 24 hours.
- Heat a grill or grill pan to medium heat, approximately 375 degrees. Add the chicken and grill for 3-4 minutes on each side. Check the meat using a meat thermometer, and when the chicken registers 165 degrees F add one slice of fresh mozzarella to each piece of chicken. Close the lid to the grill or cover for 1 minute and allow the cheese to melt.
- Remove the chicken from heat and allow it to rest for a few minutes.
- Combine the chopped tomatoes, garlic, red onion, and basil with a drizzle of good olive oil, balsamic vinegar, salt, and pepper!
- Add the bruschetta on top of the chicken and enjoy!
Notes
Net carbs are 7.6 g per serving
Nutrition
Serving: 1/4 of recipeCalories: 356kcalCarbohydrates: 8.7gProtein: 37gFat: 18gCholesterol: 109mgSodium: 502mgFiber: 1.1gSugar: 5.8g
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