Bruschetta Chicken Bake

Recently, I started on a journey to make our family healthier. We still love our bagels and pasta nights, but overall I have tried to incorporate less bread and more veggies. It’s been a very slow transition, but we have found so many recipes that are absolutely delicious and are completely satisfying without any bread!

This is one of our new favorites. There are so many flavors and the chicken is super juicy. I make this at least every other week! Another thing I love about it, besides it being delicious and healthy, is that it’s not complicated or expensive to make, and it only takes a few minutes to throw everything together!

Bruschetta Chicken Bake

3 chicken breasts

2 tomatoes, diced

1/2 onion, diced

1 TBS minced garlic

2 TBS balsamic vinaigrette dressing

Salt + Pepper + Basil + Italian Seasoning

1 1/2 cups shredded mozarella cheese

3 cups sautéed spinach (optional)

Set oven to 375 degrees. Grease 9×13 baking dish. Combine tomatoes, onion, vinegar, garlic, salt, pepper, basil, + cheese. Lay thawed chicken breasts in baking dish and season with salt, pepper, basil and Italian seasoning. Pour tomato mixture over chicken. Bake for 40-45 minutes, until chicken is done.

We like to serve this dish over the top of sautéed spinach. I usually start working on the spinach when there’s 10 minutes left on the chicken. I use olive oil in a skillet to wilt the spinach and add salt and pepper for taste. This dish is also great served over rice, quinoa, or pasta.

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