Skinny Bruschetta Chicken
This skinny bruschetta chicken is the perfect appetizer. I love how tasty they are and fortunately, you can make them now at home.
Ingredients
- 4 medium boneless, skinless chicken breasts pounded to 1/2-inch thickness; 170 g each
- 4 tbsp fresh basil finely chopped (about 12–15 leaves)
- 2 tsp garlic minced (about 3–4 cloves)
- ¼ medium red onion finely diced (about 2 tbsp)
- 4 medium Roma tomatoes diced
- 1 tbsp Italian seasoning divided
- 2 tbsp olive oil separated
- ½ cup parmesan cheese freshly shaved
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- Make the bruschetta topping: Dice the Roma tomatoes into small chunks. Finely mince the red onion. Chop the fresh basil. In a large bowl, combine the tomatoes, red onion, basil, 1 tablespoon olive oil, shaved parmesan, and salt and pepper to taste. Toss gently and set aside at room temperature while you cook the chicken.
- Pound the chicken breasts to an even 1/2-inch (1.25cm) thickness using a meat mallet or rolling pin between two sheets of plastic wrap. Season both sides with half the Italian seasoning, minced garlic, salt, and pepper.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breasts (work in batches if needed to avoid crowding) and sear for 5–6 minutes per side until golden and cooked through.
- Check the internal temperature with an instant-read thermometer — it should reach 165°F / 74°C.
- Transfer the cooked chicken breasts to plates and spoon the bruschetta topping generously over each breast. Serve immediately.
Nutrition
Serving: 1servingCalories: 263kcalCarbohydrates: 6gProtein: 29gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 83mgSodium: 364mgPotassium: 626mgFiber: 1gSugar: 2gVitamin A: 786IUVitamin C: 11mgCalcium: 150mgIron: 1mg
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