Sheet Pan Bruschetta Chicken
This low carb bubbly mozzarella topped chicken is protein-packed and comes complete withan antioxidant-rich tomato topping for a burst of fresh flavor!
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Course: dinner, Lunch, Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: Chicken, Meal Prep
Servings: 4 meals
Calories: 490 kcal
Author: Meal Prep on Fleek
For Chicken 4 ea boneless skinless chicken breasts about 1 pound ½ teaspoon sea salt 1 teaspoon dried basil 8 slices mozzarella cheese For the Bruschetta 2 cups tomato ½ cup red onion ⅓ cup basil ½ teaspoon garlic 3 tablespoon balsamic vinegar 2 tablespoon olive oil 1 tablespoon honey ¼ teaspoon sea salt For Sautéed Spinach 8 cups spinach 2 tablespoon butter ¼ teaspoon sea salt ⅛ teaspoon black pepper
Preheat oven to 350ºF and line a baking sheet with parchment paper.
Season chicken breasts with basil and sea salt.
Place onto baking sheet and bake for 30 minutes.
Carefully remove baking sheet from oven and turn oven to broil.
Place 2 slices of mozzarella on each chicken breast and return to oven.
Broil for 8-10 minutes, until mozzarella is bubbly and golden brown.
While chicken cooks, stir together ingredients for bruschetta in a medium mixing bowl.
Refrigerate until serving.
Heat butter in a 5-quart pot over medium heat.
Add spinach and cook for 6-7 minutes and season with sea salt.
Serve chicken hot topped with bruschetta alongside sautéed spinach.
Serving: 1 meal | Calories: 490 kcal | Carbohydrates: 20.7 g | Protein: 48.2 g | Fat: 27 g | Fiber: 2.7 g