Sheet Pan Bruschetta Chicken

Shannon

This delicious Sheet Pan Bruschetta Chicken comes together in less than 30 minutes for an easy weeknight dinner that highlights the flavors of fresh tomatoes and basil.

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course dinner, Main Course

Cuisine Italian

Servings people

Calories 119 kcal

Equipment

Ingredients

3 boneless skinless chicken breasts
2 Tablespoons olive oil divided
2 teaspoons salt divided
1 teaspoon black pepper divided
8 oz grape tomatoes
½ red onion
1 bunch fresh basil leaves
2 cloves garlic, minced

Instructions

Preheat the oven to 425.
Slice the chicken breasts in half lengthwise into cutlets.
Place the chicken cutlets on a sheet pan. Then, brush the cutlets with 1 Tablespoon of olive oil and sprinkle them with 1 teaspoon salt and ½ teaspoon of black pepper.
Bake the seasoned chicken cutlets at 425 for 25 minutes.
While the chicken bakes, make the bruschetta by adding 1 Tablespoon of olive oil, 1 teaspon of salt and ½ teaspoon of black pepper to a bowl, and stirring to combine. Then, slice the tomatoes in half, chop the red onion and slice the basil into strips. Add the sliced tomatoes, chopped onion, sliced basil and minced garlic to the bowl with the oil, stirring to combine. Once the chicken is cooked, top each cutlet with the bruschetta and serve immediately.

Nutrition

Calories: 119kcalCarbohydrates: 3gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 36mgSodium: 650mgPotassium: 323mgFiber: 1gSugar: 1gVitamin A: 404IUVitamin C: 7mgCalcium: 14mgIron: 0.4mg

Keyword sheet pan bruschetta chicken

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