Low-carb Bruschetta Chicken is delicious and easy to make! Featuring juicy baked chicken topped with a classic Tomato Bruschetta and Balsamic Vinaigrette.
Add the chicken and 1 1/2 cup of balsamic dressing to a freezer-safe zip top bag and transfer it to the refrigerator. Marinate for at least 2 hours, and no more than 24 hours. This step is optional but will maximize flavor significantly.
Preheat the oven to 350° and allow to come to temperature. Place a large, oven-safe skillet (or pan) over medium-high heat, and prepare the chicken.
Remove the chicken from the marinade and pat dry with a paper towel. Discard of the marinade in the bag. Sprinkle the chicken with 1 1/2 teaspoon Kosher salt, 3/4 teaspoon black pepper, garlic powder, and onion powder, and rub all over to evenly apply.
Transfer to the oven and bake for 25-27 minutes, or until the chicken is cooked through.
While the chicken is cooking, in a medium-sized mixing bowl, add 1/3 cup of balsamic dressing, tomatoes, shallot, basil, and garlic. Season with 1 teaspoon Kosher salt and 1/4 teaspoon black pepper, and stir to combine.
Top each chicken breast with a generous serving of bruschetta, serve and enjoy!
If using Campari tomatoes, you will need 6-7 tomatoes.