Meet bruschetta chicken, a speedy summer dinner that tastes super indulgent (thanks to juicy pieces of tomato and a dusting of Parm) but is actually low cal, low carb and packed with protein. Win-win-win.
4 thin-cut boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 teaspoons garlic powder
1 tablespoon Italian seasoning
3 tablespoons extra-virgin olive oil, divided
4 medium tomatoes, diced
½ red onion, minced
2 garlic cloves, minced
⅓ cup fresh chopped fresh basil, plus more leaves for garnish
Balsamic vinegar, for finishing
Grated Parmesan cheese, for finishing
1. Season the chicken on both sides with salt, pepper, garlic powder and Italian seasoning.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the chicken to the pan and cook until well browned on both sides and fully cooked, 8 to 10 minutes.
3. While the chicken cooks, mix together the remaining 1 tablespoon olive oil, tomatoes, red onion, garlic and basil.
4. Divide the tomato mixture among the chicken breasts, placing a big scoop on top. Garnish with additional basil, balsamic vinegar and Parmesan. Serve immediately.