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High Protein Bruschetta Chicken - Fresh, Fast, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • Optional: 1/2 teaspoon smoked paprika for extra depth
  • For the bruschetta topping:
  • 4 medium ripe tomatoes, diced (Roma or cherry tomatoes work well)
  • 2 cloves garlic, finely minced
  • 1/4 cup red onion, finely diced (optional but adds bite)
  • 1/4 cup fresh basil, thinly sliced (plus extra for garnish)
  • 2 tablespoons extra-virgin olive oil
  • 1–2 tablespoons balsamic vinegar (to taste)
  • 1/2 teaspoon kosher salt, more to taste
  • 1/4 teaspoon black pepper
  • Optional add-ons:
  • 1/3 cup shredded part-skim mozzarella or shaved Parmesan
  • Balsamic glaze for drizzling
  • Fresh baby arugula for serving
  • Lemon wedges for finishing

Method
 

  1. Prep the bruschetta topping: In a medium bowl, combine tomatoes, garlic, red onion, basil, olive oil, balsamic vinegar, salt, and pepper. Stir gently. Taste and adjust seasoning. Let it sit while you cook the chicken so the flavors meld.
  2. Season the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, Italian seasoning, and smoked paprika if using. Rub the olive oil over the chicken, then coat with the seasoning blend.
  3. Cook on the stovetop: Heat a large skillet over medium-high. When hot, add the chicken and cook 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). If the breasts are thick, reduce heat to medium and cover for 2–3 minutes to finish cooking without drying out.
  4. Alternative oven method: Preheat to 425°F (220°C). Sear the chicken in a hot skillet 2 minutes per side for color, then transfer to the oven for 10–12 minutes, or until it reaches 165°F.
  5. Rest the chicken: Transfer cooked chicken to a plate and rest for 5 minutes. This helps keep it juicy.
  6. Top and finish: Spoon the tomato-basil mixture over each chicken breast. If adding cheese, sprinkle it on now so it softens from the residual heat. Finish with a light drizzle of balsamic glaze and extra basil. Serve with arugula or your favorite sides.