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
- Bake the chicken on a sheet pan.
- Assemble all the bruschetta ingredients.
- Add the broccoli and zucchini to the pan.
- Remove from the oven and top the chicken with the bruschetta.
- 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
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}
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
Linda says
Is this chicken with a bone in it?
Taylor Stinson says
No it’s boneless, skinless chicken breast.
Tammy says
I haven’t tried this yet but plan on it. I know my husband would enjoy this also! I’m doing the Optavia weight loss program and I believe I could do this for my Lean & Green with a few tweaks if necessary. I love all recipe ideas!
Andrea says
I prepped this ahead of time this past weekend for my kids dinner and next day lunch leftovers. They loooooved it!! I cut a lot of corners, using store bought bruschetta and roasted pre-chopped broccoli and cauliflower (Costco for all). It was super easy, and they requested it again. Thanks so much for all your great recipes – it’s been a lot easier making different and enjoyable meals and making extra so they have a healthy lunch for school or work!
Taylor Stinson says
I’m so happy to hear Andrea!!! I love that you saved some time by using store-bought bruschetta and chopped veggies. It’s honestly worth the extra cost sometimes, and still saves money as opposed to buying takeout. So happy you liked this recipe 🙂
Chantal Ferreira says
This looks absolutely amazing, and it’s such a simple recipe! I have been looking at different ways to get more veggies in my meals (especially with my husband being a picky eater, lol)
I’m definitely going to try it, thank you so much for sharing!
Taylor Stinson says
Yay!!! So glad you’re going to try it Chantal – let me know what you think when you do 🙂
Allison Lee says
This meal was delicious!!! I went and bought a Ninja Vegetable Chopper today after work, which saved a ton of time with chopping the broccoli and dicing the tomatoes for this meal! I can’t wait to eat my other servings, and am so glad to have a different chicken breast meal other than lemon pepper chicken!
Taylor Stinson says
Yay!!! So happy you liked it Allison!!! You can’t go wrong with bruschetta right? Love the idea of saving time with the vegetable chopper!
Anne says
Thank you for adding nurtritional information to your recipes. As a recently diagnosed Type 2 diabetic, I need this information (I have to watch the number of carbs and I also try to watch calories since I’m losing weight). Could please try to make so your print button includes nutritional info too ?
Taylor Stinson says
Thanks so much Anne I’m glad you find it helpful! Unfortunately I’m unable to add it to the print section I’m very sorry – it’s through a plugin I use and it only allows me to show the nutritional info on the website itself. Wish I could be of more help!