Bruschetta Chicken -Whole30, Paleo, Gluten-Free (Edit recipe)

Bruschetta Chicken is a simple and delicious way to make the most of chicken breast. In the time it takes to cook the chicken, throw together the topping.

1 hour and 10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	296
Fat:	24 g
Carbohydrates:	3 g
Protein:	20 g
Cholesterol:	85 g
Sodium:	473 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

For the Chicken:

1 lb Boneless Skinless Chicken Breasts, substitute bone-in, skin-on (approximately 4 medium-sized breasts)
2 Tbsp Extra Virgin Olive Oil, plus 1 tablespoon extra for frying
2 cloves Garlic, finely chopped
2 Tbsp Lemon Juice, fresh
1 tsp Kosher Salt
1 tsp Smoked Paprika
.5 tsp dried Oregano
.25 tsp Black Pepper, freshly-cracked

For the Bruschetta Topping:

1 lb Tomato, diced, ripe and fresh
2 cloves Garlic, finely chopped
1 Tbsp fresh Basil, thinly sliced, approximately .25 cup loosely packed
.25 cup Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
.5 tsp Kosher Salt
Black Pepper, freshly-cracked to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Chicken:

In a bowl, combine the chicken, olive oil, garlic, lemon juice, salt, paprika, oregano and black pepper and toss everything to coat. Cover and refrigerate for 1 to 6 hours.
When ready to cook, preheat oven to 375F.
Preheat an oven-safe pan over med-high heat for 5 minutes. Add 1 tablespoon olive oil and heat until shimmering. Carefully lay the chicken in the skillet and cook until a golden brown crust forms, around 6 min. Flip the chicken and immediately transfer the skillet to the preheated oven. Roast the chicken for 12-15 min or until the internal temperature of the thickest part of the breast reads 160F on a digital thermometer.
Transfer the cooked chicken to a platter and spoon the bruschetta topping overtop.

For the Bruschetta Topping:

In a bowl, combine the tomatoes, garlic, basil, olive oil and salt. Toss to combine, taste for seasoning and adjust with salt as desired. Let sit for 15 minutes, taste for seasoning again and adjust as desired. Serve with pan-roasted chicken. Can be refrigerated for up to 5 days. Serve at room temperature.