Bruschetta Chicken -Whole30, Paleo, Gluten-Free
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.
Ingredients
For the Chicken:
- 1 lb1 lb1 lb Boneless Skinless Chicken Breasts, substitute bone-in, skin-on (approximately 4 medium-sized breasts)
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, plus 1 tablespoon extra for frying
- 2 cloves2 cloves2 cloves Garlic, finely chopped
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice, fresh
- 1 tsp1 tsp1 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Smoked Paprika
- .5 tsp.5 tsp.5 tsp dried Oregano
- .25 tsp.25 tsp.25 tsp Black Pepper, freshly-cracked
For the Bruschetta Topping:
- 1 lb1 lb1 lb Tomato, diced, ripe and fresh
- 2 cloves2 cloves2 cloves Garlic, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp fresh Basil, thinly sliced, approximately .25 cup loosely packed
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Balsamic Vinegar
- .5 tsp.5 tsp.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.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Poultry Shellfish Free Sugar Free Whole30This 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. |
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