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Low-Carb Chicken Bruschetta


Homemade chicken bruschetta recipe, suitable for low carb, keto diets.
Low-Carb Chicken Bruschetta

This low-carb chicken bruschetta is easy to make and packed with flavor. Each breast is coated in a simple seasoning rub, grilled (or baked), then topped with a balsamic reduction and diced fresh tomatoes.

Low-Carb Bruschetta Chicken
Low-Carb Bruschetta Chicken

I reach for this amazing low-carb chicken bruschetta when looking for a protein-fueled, quick meal idea. I split each breast in half lengthwise for the perfect portion size. Of course, you can leave the chicken breasts whole too!

How many calories are in half a chicken breast?

Half of skinless, boneless chicken breast is approximately 150 calories and 27 grams of protein.

Is Chicken Bruschetta healthy?

Yes! It is a great source of protein, and the tomatoes and balsamic reduction contain a small amount of sugar and just 6 grams of net carbs per serving. Chicken Bruschetta is a great meal option, especially when paired with a side salad, zoodles, or roasted low-carb friendly vegetables!

Is balsamic vinegar keto-friendly?

You will find that most balsamic vinegar is keto-friendly, coming in anywhere between 2-7 grams of net carbs per tablespoon. The trick is to check the nutritional labels for added sugar. There are sugar-free varieties available like Walden Farms.

Making Low-Carb Bruschetta Chicken

Ingredients:

  • 2 medium, skinless, boneless chicken breasts
  • Balsamic vinegar
  • Roma tomatoes
  • Fresh basil
  • Olive oil
  • Sea salt
  • Black pepper
  • Garlic powder

How to make Low-Carb Bruschetta Chicken

  • Make the balsamic reduction first by placing the vinegar in a small saucepan over medium-high heat.
  • Bring to a simmer over medium-high heat for 3 minutes, stirring occasionally.
  • Reduce heat to medium-low and continue simmering vinegar until it is reduced by half. This can take anywhere from 5-to 7 minutes.
  • Remove from heat, cover, and keep warm.
  • Wash and dry tomatoes, slice and remove the seeds. Chop them in 1/2″ chunks. Chop basil. Place both in a clean bowl, cover, and set aside.

Grilling Bruschetta Chicken

Preheat your grill to medium heat or 350 degrees F.

  • Cut chicken breasts in half, lengthwise to form four equal-sized pieces.
  • Brush each half with olive oil on both sides.
  • Combine salt, black pepper, and garlic powder.
  • Place chicken breasts on the grill, and cook for 4 minutes per side, or until they reach an internal temperature of 165 degrees F.
  • Once cooked, remove them from the grill and place them onto a serving dish.
  • Combine tomato and basil with 1 1/2 teaspoons olive oil and salt and pepper to taste.
  • Assembling your low-carb chicken bruschetta: Spoon equal amounts of the tomato-basil mixture over each breast. Drizzle 1 tablespoon of balsamic reduction over the top and serve with your favorite vegetable side dish.
  • For oven method: Bake chicken breasts for 12-15 minutes in a 350-degree oven. Follow the above instructions for reduction and topping.
Low-Carb Chicken Bruschetta

Recipe Tips

  • Use skinless, boneless chicken breasts for this recipe.
  • Low for low sugar or no sugar added balsamic vinegar.
  • Invest in a good instant-read thermometer for grilled baked, and air fried recipe like this low-carb chicken bruschetta.
  • Prepare the reduction and topping before cooking the chicken.
  • If using this recipe for meal prep, leave the topping and balsamic on the side until ready to assemble. Heat the chicken breast first, then add the rest right before serving.
  • Add a 1/4 cup of crumbled feta to the topping for extra flavor.
  • Adjust times if making whole chicken breasts. Halved breasts will cook at a faster rate.
  • If you liked this dish, try my Baked Cod in Tomato Herb Sauce!
Low-Carb Chicken Bruschetta

Low-Carb Chicken Bruschetta

Print Recipe Pin Recipe
Homemade chicken bruschetta recipe, suitable for low carb, keto diets.
Course Main Course
Cuisine American, Italian
Keyword Chicken bruschetta, keto chicken bruschetta, low carb chicken bruschetta
Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
Servings 4
Calories 167

Ingredients

  • 2 medium skinless, boneless chicken breasts
  • 1/2 cup balsamic vinegar
  • 2 large Roma tomatoes seeded and chopped into 1/2″ chunks
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon plus 1 1/2 teaspoons of olive oil
  • 1 teaspoon sea salt and extra for tomato mixture
  • 1/2 teaspoon black pepper and extra for tomato mixture
  • 1/2 teaspoon garlic powder

Instructions

  • Make the balsamic reduction first by placing the vinegar in a small saucepan over medium-high heat.
  • Bring to a simmer over medium-high heat for 3 minutes, stirring occasionally.
  • Reduce heat to medium-low and continue simmering vinegar until it is reduced by half. This can take anywhere from 5-to 7 minutes.
  • Remove from heat, cover, and keep warm.
  • Wash and dry tomatoes, slice and remove the seeds. Chop them in 1/2″ chunks. Chop basil. Place both in a clean bowl, cover, and set aside.
  • Preheat your grill to medium heat or 350 degrees F.
  • Cut chicken breasts in half, lengthwise to form four equal-sized pieces.
  • Brush each half with olive oil on both sides.
  • Combine salt, black pepper, and garlic powder.
  • Place chicken breasts on the grill, and cook for 4 minutes per side, or until they reach an internal temperature of 165 degrees F.
  • Once cooked, remove them from the grill and place them onto a serving dish.
  • Combine tomato and basil with 1 1/2 teaspoons olive oil and salt and pepper to taste.
  • Spoon equal amounts of the tomato-basil mixture over each breast. Drizzle 1 tablespoon of balsamic reduction over the top and serve.
  • For oven method: Bake chicken breasts for 12-15 minutes in a 350-degree oven. Follow the above instructions for reduction and topping.

Nutrition

Calories: 167kcal | Carbohydrates: 7g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 722mg | Potassium: 535mg | Fiber: 1g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg
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