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!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 274kcal
- 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
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!
Make sure to use fresh herbs for the best bruschetta.
Store the chicken, veggies and bruschetta separately in the fridge for 4-5 days. Microwave the chicken for 1-2 minutes, then top with bruschetta and serve.
Freeze the cooked chicken for up to 3 months.
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