Description
This bruschetta chicken with tomatoes, mozzarella cheese, purple onion, garlic, and balsamic vinegar makes for a super easy prepped protein for a week of lunches, or a delicious dinner served over pasta or rice.
Scale
Ingredients
- 4 chicken breasts, fileted
- 3 tbsp olive oil
- 4 roma tomatoes, diced
- 3 tbsp minced garlic
- Chopped fresh basil
- 1 purple onion, diced
- 16 oz mozzarella cheese
- Salt & pepper to taste
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 425°F.
- Filet chicken breasts in half, so they cook evenly.
- Add olive oil, chicken, and seasonings to a deep dish and toss to coat.
- Slice mozzarella cheese and add to the top of the chicken breasts.
- Make bruschetta topping by chopping tomatoes, garlic, fresh basil and purple onion. Add to a bowl and mix with balsamic vinegar, salt, and pepper.
- Add bruschetta topping to the top of the chicken breasts. Cover with foil.
- Bake for 30-45 minutes or until the internal temperature of the chicken breasts reaches 165°F.
- Allow to cool for 5 minutes and serve over pasta or rice.
Notes
- Stores in an airtight container in the fridge for up to 5 days.
- Makes for an easy and delicious meal prep protein option.
- Is delicious without the balsamic vinegar (even though I know that technically makes it something other than ‘bruschetta’).
- Category: Meat
- Method: Oven
- Cuisine: Dinner