On a busy weeknight, there are few things better (or more relieving) than a sheet pan dinner, and my sheet pan bruschetta chicken breasts are as simple as it gets. These are perfect for the nights where you aren't sure what to feed your family, or you just want to make something easy that you don't have to think too much about. This recipe is gluten-free, paleo, low-carb, and a crowd-pleaser for the entire family.
Ingredients
For the Chicken
- 4 large boneless skinless chicken breasts
- 1 teaspoon italian seasoning
- ½ cup freshly grated parmesan cheese
- salt and pepper to taste
For the Bruschetta
- ½ cup red onion, finely chopped
- 5 roma tomatoes seeded and finely chopped
- 3 cloves garlic, finely minced
- ½ cup fresh basil, chiffonade
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sea salt
- balsamic glaze to taste added at the end
Instructions
- Preheat oven to 400 F.
- While the oven is heating prepare the bruschetta—chop all the veggies and place in a bowl and set aside.
- Season chicken breasts generously with salt and pepper, sprinkling the Italian seasoning on top.
- Transfer them to the baking sheet.
- Bake for about 25 minutes, until the chicken is cooked though.
- At the 20 minute mark, pull the chicken out of the oven and sprinkle on the Parmesan cheese.
- Remove chicken from the oven and plate. Add lots of bruschetta on top of each chicken breast and drizzle with balsamic glaze.
Calories: 454kcal | Carbohydrates: 6g | Protein: 54g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 153mg | Sodium: 1050mg | Potassium: 1086mg | Fiber: 2g | Sugar: 3g | Vitamin A: 978IU | Vitamin C: 16mg | Calcium: 190mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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