If your garden is poppin’ with so many tomatoes you just don’t even know what to do with them, I have great news. You can stop trying to pawn them off on your friends and loved ones, and you can stop leaving them on the counter until they go all mushy. Because this Healthy Baked Chicken Bruschetta recipe is the perfect way to use them up.
The recipe calls for 4 tomatoes, which makes for a great summery dish.
It also provides a hefty dose of antioxidants. Tomatoes are the main dietary source of an antioxidant called lycopene, which has been linked with a lower risk of heart disease and cancer.
But wait! There’s more. Tomatoes are also a great source of vitamin C (hellooo, immune system!), potassium (great for fending off muscle cramps), folate, and vitamin K.
So, yeah! Run out and pick some tomatoes, and add this one to your rotation stat.
Healthy Baked Chicken Bruschetta
Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
For the chicken marinade:
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoons Dijon mustard
- 4 tablespoons lemon juice
- 1 teaspoons lemon zest
- 1 ½ tablespoons garlic, minced
- pinch of red chili flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1.5 pounds (680g) chicken breasts
For the bruschetta:
4 large tomatoes, diced
¼ teaspoon salt
½ small red onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
10 basil leaves, chopped
4 ounces (115g) Mozzarella, sliced
4 teaspoons balsamic glaze, for serving
Prepare the chicken marinade by placing all of the ingredients for the marinade into a bowl and mixing well. Add in the chicken breasts, ensuring they are coated in the marinade. Set aside to marinade.
In the meantime, prepare the bruschetta topping. Place the diced tomatoes in a sieve over a bowl and sprinkle over ¼ teaspoon of salt. Set aside for about 10 minutes to drain the excess water from the tomatoes.
Discard the water from the tomatoes and place them into a bowl. Add the red onion, garlic, olive oil, balsamic vinegar, and basil, season with pepper, and mix to combine.
Preheat the oven to 390°F (200°C). Place the chicken breast and some of the marinade into an oven-proof dish and bake in the oven for 20-25 minutes, until the chicken has cooked through.
Top the chicken with mozzarella slices and bake for a further 1-2 minutes until the cheese has melted. 5.Place the chicken breast onto 4 plates, top with the tomato bruschetta and a drizzle of balsamic glaze.
Want a printable version of this recipe, complete with nutrition facts and a scannable MyFitnessPal code? Click here!
One thing I didn’t mention before is that there are SO many ways to enjoy this healthy baked chicken bruschetta. My kids like dipping a bit of crusty bread in the sauce. I’m partial to serving it with roasted baby potatoes and green beans.
Give it a try and see what you think!
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Roasted Chicken with Vegetables