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Bruschetta Chicken And Squash

Bruschetta Chicken And Squash Recipe - When you think of classic bruschetta, you usually picture vibrant tomatoes served on top of grilled bread of some kind. In this case, I am pairing a light and earthy tomato salad over tender and juicy chicken breasts that are covered with bubbly mozzarella cheese. And the best part is it’s all done on one sheet pan so you won’t spend any time cleaning up.

Fat: 28.5 g
Carbs: 9.7 g
Net carbs: 5.9 g
Protein: 35.8 g
Fiber: 3.8 g
Bruschetta Chicken And Squash Recipe


  • 1 zucchini
  • 2 yellow squash
  • 4 boneless, skinless chicken breasts
  • Sea salt and black pepper
  • ¼ cup (60 ml) avocado oil
  • 1 pint (300 g) cherry tomatoes, halved
  • 1 tbsp (15 ml) balsamic vinegar
  • 4 cloves garlic, finely minced
  • 2 tbsp (30 ml) olive oil
  • 8 basil leaves, thinly sliced
  • 3 oz (85 g) fresh mozzarella cheese, sliced into
  • 4 equal slices

How to make Bruschetta Chicken And Squash

  1. Preheat the oven to 375°F (190°C, or gas mark 5). Spray a large sheet pan with avocado oil spray and set it aside.
  2. Cut the zucchini and yellow squash in half lengthwise then slice them into ¼-inch (6-mm) pieces. Transfer the vegetables to one side of the prepared sheet pan and set it aside.
  3. Season the chicken breasts with a couple pinches of salt and pepper on both sides and transfer them to the other side of the sheet pan. Drizzle the avocado oil over the chicken breasts and the vegetables and sprinkle a couple pinches of salt and pepper on top of the zucchini and yellow squash. Transfer the pan to the preheated oven. Roast the chicken and vegetables for 20 minutes.
  4. In the meantime, transfer the cherry tomatoes to a mixing bowl along with the balsamic vinegar, garlic, olive oil and basil leaves. Toss all the ingredients together and season with salt to taste. Set the tomato mixture aside.
  5. Remove the chicken and vegetables from the oven and increase the temperature to 425°F (220°C, or gas mark 7). Add 1 slice of mozzarella cheese on top of each chicken breast. Transfer the pan back into the oven for 5 to 7 minutes, or until the chicken is cooked through and the cheese is melted and bubbling.
  6. Serve the tomato mixture over the chicken.