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Chicken Bruschetta

Updated: Apr 7

Prep Time: 15 mins | Total Time: 30 minus | Makes: 4 serving

Chicken Bruschetta


  • 2 lb chicken breast, boneless and skinless

  • 2 Tbs olive oil

  • 2 cloves garlic, minced

  • 1 Tbs Italian seasoning (or 1 tsp each of oregano, basil, parsley)

  • salt & black pepper, to taste

  • 6 oz mozzarella cheese, part-skim, sliced (optional)

Bruschetta Topping

  • 4 tomatoes, Roma (or other tomatoes like1 pint of grape tomatoes)

  • 1/4 cup onion, red, chopped

  • 1/2 cup basil, fresh, chopped

  • 2 Tbs olive oil

  • 1 Tbs balsamic vinegar (or other vinegar)

  • 1-2 cloves garlic, minced, to taste

  • salt & black pepper, to taste



  1. Pat chicken breasts dry and place in a glass baking dish or deep bowl.

  2. Preheat oven to 375° F.

  3. Mince garlic for both chicken and bruschetta.

  4. Chop tomatoes, onion and basil.


  1. Whisk together olive oil, garlic, and Italian seasoning. Pour into the glass baking dish or deep bowl and add chicken. Turn to coat and let stand for 10 minutes.

  2. Place chicken on a parchment-lined baking sheet, sprinkle with Italian seasoning, and season with salt and pepper. Bake for about 20 minutes until the internal temperature reaches 165° F.

  3. Meanwhile, prepare bruschetta topping. Add tomatoes, onion, basil, olive oil balsamic vinegar, and 2 cloves of garlic to a bowl and stir to combine. Season with salt and pepper.

  4. Just before the chicken is done, place a slice of mozzarella on each breast and leave it in the oven for 2 minutes to melt. Remove chicken from oven and top with bruschetta mixture.

Source: Living Plate RX

Print Easy Homemade Spice Blends Handout (includes Italian seasoning recipe)


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