Description
This Bruschetta Chicken Casserole is a flavorful, low-carb dinner packed with juicy chicken, fresh tomatoes, garlic, mozzarella, and a touch of balsamic vinegar. It’s an easy, wholesome take on the classic bruschetta appetizer—baked into a cheesy, satisfying casserole.
Ingredients
- 1 lb chicken breasts or tenders, cut into bite-sized pieces
- 1 tablespoon avocado oil or olive oil
- 6 ripe Roma tomatoes, chopped and lightly sprinkled with sea salt
- 3 fresh garlic cloves, crushed or chopped
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- 2 tablespoons high-quality balsamic vinegar
- Sea salt and ground black pepper, to taste (about 1/4 teaspoon each)
- A small handful of fresh basil leaves, chopped
- Cooking spray (for greasing the baking dish)
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and almost cooked through.
- Transfer the chicken to a greased 8×8-inch baking dish.
- Top with chopped tomatoes, crushed garlic, dried oregano, and a drizzle of balsamic vinegar.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake uncovered for 18–20 minutes, or until the cheese is melted and the sauce is bubbling.
- Remove from oven, cover, and let rest for 5 minutes.
- Garnish with chopped fresh basil before serving.
Notes
- Use cherry tomatoes if Roma tomatoes aren’t available.
- For extra flavor, marinate the chicken in balsamic vinegar and garlic for 30 minutes before cooking.
- This dish pairs well with a green salad or roasted vegetables for a complete meal.
- To make it dairy-free, use a dairy-free mozzarella alternative.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 290
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 90mg
