Sheet Pan Bruschetta Chicken {Low Carb}

This Sheet Pan Bruschetta Chicken is a healthy low-carb dinner idea made with fresh veggies – plus, the entire recipe only uses one pan!

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How to make bruschetta chicken

1. Bake the chicken on a sheet pan.
2. Assemble all the bruschetta ingredients.
3. Add the broccoli and zucchini to the pan.
4. Remove from the oven and top the chicken with the bruschetta.
5. Serve and enjoy!

Ingredients and substitutions

• Olive oil – or any other light cooking oil like grapeseed, canola or avocado oil.
• Chicken breasts – you could also use boneless skinless chicken thighs, but they'd increase the calorie count.
• Zucchini – swap for any kind of veggies you like such as bell peppers, cherry tomatoes or mushrooms.
• Broccoli – cauliflower would also work.
• Italian seasoning – make your own blend using basil, oregano, rosemary and thyme.
• Plum tomatoes – any ripe tomatoes would work like heirloom, cherry or beefsteak tomatoes.
• Garlic – minced jarred garlic or garlic salt would work in a pinch,  but I prefer the flavour of fresh garlic.
• Basil – fresh basil is the way to go, as dried basil just won't taste the same.
• Salt & pepper – to taste.

What veggies to use

You can literally use ANY type of vegetable in this recipe! I like to add some chopped potatoes to bake in the oven with the chicken to add a bit of starch – sweet potatoes are also a great option. If using mushrooms or potatoes or another hearty vegetable, I recommend that you cook the sheet pan for a full 20 minutes along with the chicken and drain the excess liquid halfway through.

For other types of vegetables like broccoli, cauliflower, bell peppers, zucchini, cherry tomatoes, etc. you will only want them to cook for 10-12 minutes in the oven, so add them in halfway through the cooking time. You don't want to overcook them!

What to serve with bruschetta chicken

Pasta is always a super tasty side as well, and I've even got a Chicken Bruschetta Pasta up on the blog from a couple of summers ago and it's my FAVE!

How to make bruschetta

Now this bruschetta recipe is your most basic version out there.

The basic formula is this: plum tomatoes + LOADS of garlic + olive oil + salt + fresh basil. Here's exactly what you need:

• 1 tbsp olive oil
• 5 plum tomatoes, diced
• 4 cloves garlic, minced
• 1/4 cup freshly chopped basil
• 1/2 tsp each salt & pepper

DO NOT skimp on the fresh basil.

One time my mom used dried basil and it absolutely ruined in for me. I know it's a pain, but keeping fresh herbs on hand at your house is one of the best ways to elevate your weekly meals from plain and boring to delicious and full of flavour.

Storing and reheating

You can store this recipe in meal prep bowls in the fridge up to 5 days. To reheat, simply sprinkle a tiny bit of water overtop to avoid drying out the chicken, and microwave for 1-2 minutes. Leave the bruschetta off until you've finished microwaving everything – bruschetta will last in the fridge up to 5 days too so it will taste fresh when you add it to the leftover chicken.

Freezing this recipe

As a whole, I would NOT recommend freezing this recipe. The bruschetta definitely won't freeze, and neither will the veggies. However, the cooked chicken on its own does freeze well so it's worth a shot to freeze a breast or two if you have too many leftovers. This recipe only serves 4 though, so this shouldn't be an issue. I would recommend enjoying fresh if you can, or cut the recipe in half if you don't think you can finish it.

More easy sheet pan recipes

• Sheet Pan Chicken and Asparagus
• Sheet Pan Pesto Chicken
• Sheet Pan Chicken Fajitas

Meal prep tools

• Grab some glass meal prep bowls for your leftovers.
• I get all my free-range chicken breasts from Butcher Box.
• Get a meat thermometer to make sure your chicken is cooked through.

Sheet Pan Bruschetta Chicken {Low Carb}

This Sheet Pan Bruschetta Chicken is a healthy low-carb dinner idea made with fresh veggies - plus, the entire recipe only uses one pan!

4.89 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: bruschetta, chicken, sheet pan

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 274kcal

Author: Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 4 chicken breasts
• 1 zucchini, sliced
• 1 head broccoli, chopped
• 1 tbsp Italian seasoning, divided

Bruschetta

• 1 tbsp olive oil
• 5 plum tomatoes, diced
• 4 cloves garlic minced
• 1/4 cup freshly chopped basil
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

• Preheat oven to 400F. Drizzle chicken breasts with a bit of olive oil (about 1/2 tbsp) and season with salt and pepper and 1/2 tbsp of Italian seasoning. Bake in oven for 15 minutes. Meanwhile, combine all ingredients for bruschetta and set aside.
• Remove chicken from oven and add broccoli and zucchini to baking sheet, tossing with about 1/2 tbsp of olive oil, 1/2 tbsp of Italian seasoning and seasoning with salt and pepper. Bake another 10-12 minutes until chicken is fully cooked.
• Remove baking sheet from oven and top chicken with bruschetta. Serve and enjoy!

Video

Nutrition

Calories: 274kcal | Carbohydrates: 6g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 425mg | Potassium: 243mg | Fiber: 2g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 35.5mg | Calcium: 60mg | Iron: 1.6mg

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