If you need an easy weeknight meal, look no further! I’m a sucker for Italian food and miss being able to order a simple (gluten-filled) bruschetta as an appetizer when I’m out. However, one thing that I’ve learned along the way of my gluten-free journey is that you don’t always need bread to make a meal. Crazy, right? This dinner has all of your favorite bruschetta fixings: white onions, fresh basil, mozzarella cheese and plump tomatoes. MMMm You’ll definitely want to make this meal again and again.
What you’ll need:
baby kale: 1 ½ cups
balsamic vinaigrette dressing: 1 tablespoon
basil: 1/4 cup, chopped
chicken breast: 6 4oz. pieces
dried basil: 1 teaspoon
garlic: 1 clove, minced
grape tomatoes: 1 pint, halved
ground pepper: 1 teaspoon
mozzarella cheese: 1 cup, diced
olive oil: 2 tablespoons
paprika: 1 teaspoon
sea salt: ½ teaspoon
white onion: ¼ cup, chopped
Step 1: Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Step 2: Align your chicken breast on the parchment paper and drizzle olive oil on top.
Step 3: Then, season each side with dried basil, ground pepper, sea salt and paprika.
Step 4: Bake at 350 degrees for 25 minutes.
Step 5: While your chicken bakes, you can prep your bruschetta topping.
Step 6: Hand toss grape tomatoes, mozzarella cheese, fresh basil and baby kale in a large salad bowl.
Step 7: Then, toss in garlic, onion and drizzle balsamic dressing on top. Place your salad topping aside in the refrigerator until you’re ready to serve your meal.
Step 8: Remove your chicken from the oven after 25 minutes and add about half of your bruschetta salad on top. Now, you can serve it immediately as is — but I prefer to bake my salad topping for another 10 minutes in the oven.
Step 9: Any remaining salad can go underneath the chicken when plating. Enjoy!