Bruschetta Chicken (Whole30, Paleo, Low Carb)

This bruschetta chicken recipe is fresh and flavorful for summer, loaded with fresh tomatoes, basil, and garlic. Whole30, paleo, low carb, and keto, it's a quick and easy dinner recipe that's delicious enough for company.

  • Bruschetta
  • 4 Roma tomatoes seeded and diced
  • 3 cloves garlic minced
  • 3 Tbsp. olive oil
  • 2 tsp. balsamic vinegar
  • 2 Tbsp. fresh basil chopped
  • 1 tsp. salt
  • 1/4 tsp. fresh cracked pepper
  • Chicken
  • 4 medium boneless skinless chicken breasts uniformly sized
  • salt and pepper
  • 2 tsp. avocado or refined coconut oil
  • Equipment Needed
  • large skillet
  • chef's knife

  1. Stir together all bruschetta ingredients in a medium bowl and set aside. If desired, gently pour out excess liquid after a few minutes, if tomatoes are very watery.
  2. Heat 2 teaspoons oil over medium heat. Season both sides of chicken breasts with plenty of salt and pepper. Gently add chicken breasts to skillet without overcrowding. Cook the first side for 8 minutes without moving. Flip chicken breasts and cook second sides 2-4 minutes or until cooked through, about 161-162ยบ F internal temperature. Transfer to a plate and let rest 5 minutes.
  3. After resting chicken breasts for 5 minutes, transfer chicken to serving plates and top generously with bruschetta.

Recipe Notes
If breasts are large you may need to add a little chicken broth to the pan during cooking to keep the pan from getting too dry or crusty.

Prep Time : 10 minutes
 Cook Time : 10 minutes
 Resting Time : 5 minutes
 Total Time : 20 minutes
 Servings  : 4