Sheet Pan Bruschetta Chicken with Sauteed Spinach

Sheet Pan Bruschetta Chicken

Fresh tomatoes, basil, olive oil, and balsamic vinegar make for a zesty, fresh garden flavor.  Perfect atop sheet pan chicken with mozzarella and easy clean-up.


For the chicken:
3-4 chicken breasts (totaling 1 pound)
1/2 teaspoon Kosher salt
1/4 teaspoon Pepper
Dried basil
1 cup shredded part-skim mozzarella OR fresh sliced mozzarella

For the bruschetta:
2 cups diced fresh tomato
1/2 cup chopped red onion
1/2 cup chopped fresh basil
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon Kosher Salt
1/4 teaspoon black pepper

For the spinach:
1 teaspoon olive oil
1 teaspoon butter
1 teaspoon minced garlic
1 10 ounce bag baby spinach
1/2 teaspoon Kosher salt


Preheat the oven to 350 degrees and a line sheet pan with parchment paper.
Season the chicken breasts with dried basil, Kosher salt and pepper.
Place onto the sheet pan and bake for 30 minutes.
Remove the chicken from the oven, raise the oven rack up a level, and set the oven to broil.
Place 2 slices of fresh mozzarella on each piece of chicken.
Return to oven and broil for 5-8 minutes, until mozzarella melts and becomes bubbly.

While the chicken cooks, add all ingredients for bruschetta in a medium mixing bowl, tossing together to blend the flavors.

To saute the spinach, heat a large frying pan on medium and add the olive oil and butter. When the butter begins to bubble, add the garlic, stir it around for 1-2 minutes until fragrant, add the bag of spinach, cooking until just wilted. Top with a sprinkle of Kosher salt.

Top cooked chicken with bruschetta, serve with sauteed spinach.

Keywords: Chicken, low carb, keto, sheet pan, meal prep