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.
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.
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.
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
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.
