Bruschetta Chicken (Whole30, Paleo, Low Carb)

Bruschetta chicken on a plate with fresh basil, bruschetta, and more bruschetta chicken in background

Bruschetta Chicken (Whole30, Paleo, Low Carb)

This bruschetta chicken recipe is fresh and flavorful for summer, loaded with fresh tomatoes, basil, and garlic. Whole30, paleo, low carb, and keto, it's a quick and easy dinner recipe that's delicious enough for company.

Prep: 10

Cook: 10

Resting Time 5

Total: 20

Yield:4 servings

Ingredients

Bruschetta

4 Roma tomatoes seeded and diced
3 cloves garlic minced
3 Tbsp. olive oil
2 tsp. balsamic vinegar
2 Tbsp. fresh basil chopped
1 tsp. salt
¼ tsp. fresh cracked pepper

Chicken

4 medium boneless skinless chicken breasts uniformly sized
1 tbsp salt and pepper
2 tbsp. avocado or refined coconut oil

Instructions

Stir together all bruschetta ingredients in a medium bowl and set aside. If desired, gently pour out excess liquid after a few minutes, if tomatoes are very watery.
Heat 2 teaspoons oil over medium heat. Season both sides of chicken breasts with plenty of salt and pepper. Gently add chicken breasts to skillet without overcrowding. Cook the first side for 8 minutes without moving. Flip chicken breasts and cook second sides 2-4 minutes or until cooked through, about 161-162º F internal temperature. Transfer to a plate and let rest 5 minutes.
After resting chicken breasts for 5 minutes, transfer chicken to serving plates and top generously with bruschetta.

Notes

If breasts are large you may need to add a little chicken broth to the pan during cooking to keep the pan from getting too dry or crusty.

Nutrition