Bruschetta Chicken over Balsamic Spinach Salad
Your weeknight dinner just got kicked up a notch with this flavor-bursting gluten-free Chicken Bruschetta Bake over a Balsamic Spinach Salad. Made with the classic bruschetta flavors, you’ll have cherry tomatoes, spinach, balsamic vinegar, dairy-free mozzarella cheese, and fresh basil mixed together for a dinner that will satisfy your tastebuds.
Classic bruschetta flavors bursting with each bite
We’ve all had the classic bruschetta at restaurants, right? The tangy balsamic vinegar and sweet cherry tomatoes and melted mozzarella cheese all on a crusty baguette. Pretty amazing flavors. Well, I’ve put those delightful flavors together with chicken breasts for a complete meal. Lean protein with minimal carbs. For an extra serving of vegetables, I’ve added fresh spinach and zucchini. You’ve got to get in on this dinner recipe! The tangy balsamic and Italian seasonings cooked into the chicken are great. Add in baked cherry tomatoes and melted mozzarella cheese to each bite, and you’ll think you’re in heaven!
Ingredients used in this dinner bake
Chicken breasts – a lean protein source, but you can also use chicken thighs
Avocado oil – a small amount used while cooking the chicken. This one is a great option.
Italian seasoning – this one is a great mix, otherwise use a mix of rosemary, garlic, basil, thyme, and parsley
Balsamic vinegar – gives the tang like classic bruschetta. Here’s one to try!
Cherry tomatoes – the sweet bursting cherry tomatoes make this dinner
Fresh spinach – an added salad with mineral-rich spinach
Dairy-free mozzarella cheese – this one is my all-time favorite-tasting dairy-free mozzarella
Fresh basil – fresh will give this dish more flavor, but feel free to use dried basil if that’s what you have on hand
Let’s put it all together
To begin making this Chicken Bruschetta Bake over Balsamic Spinach Salad, warm a large skillet over medium heat. Add the avocado oil and evenly coat the bottom of the pan. Add the chicken breasts. Sprinkle with one tablespoon of Italian seasoning and two tablespoons of balsamic vinegar. Cover with a lid and cook for 7-10 minutes. Remove the lid, turn the chicken over, and cook for an additional 7-10 minutes (without the lid).
While the chicken is cooking, prep the salad. Preheat the oven to 350 degrees. Chop the zucchini into bite-size pieces, finely cut the fresh basil, and cut the cherry tomatoes in half. In an oven-safe baking dish (I used an 8×13), add the fresh spinach, zucchini, and cherry tomatoes. Sprinkle with two tablespoons of balsamic vinegar and one tablespoon of Italian seasoning. Toss together to evenly coat.
Remove the chicken from the skillet and place it on top of the spinach salad in the baking dish. Sprinkle the chicken with the dairy-free mozzarella cheese. Bake for 15 minutes or until the cheese has melted. Remove from the oven and serve.
Can I meal prep this dinner?
Absolutely you can meal prep this dinner! To prep ahead for this dinner, chop and dice the zucchini, tomatoes, and basil and store in separate containers in the fridge. If you know you’ll be really short on time the night you want to make this, you can also cook the chicken ahead of time. Keep it in an airtight container in the fridge (will keep for 3 days). The night you want to make this dinner, you’ll place the pre-cooked cold chicken on the spinach salad, and baking the chicken will re-heat it. You may need to increase the bake-time to heat the chicken through.
If I have leftovers, do they reheat well?
Yes! If you have any leftovers of this Chicken Bruschetta Bake, store them in an airtight container in the fridge (for up to 4 days) and they reheat well and easily in the microwave or in the oven. This dinner also makes for a great portioned out packed-lunches! Add this recipe to your weekend meal prep and portion it out into separate containers and it becomes a healthy and easy packed lunch!
- 3-4 chicken breasts
- 1 Tbsp avocado oil
- 1/4 cup balsamic vinegar, divided
- 2 Tbsp Italian Seasoning, divided
- 4-6 cups fresh spinach
- 4 oz cherry tomatoes ~1 cup halved
- 1 medium zucchini ~1 1/2 cups diced
- 1/2-1 cup dairy-free mozzarella cheese
- 4 fresh basil leaves ~2 tsp dried basil
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In a large skillet over medium heat, warm the avocado oil. Add the chicken breasts and sprinkle one tablespoon of Italian seasoning and two tablespoons of balsamic vinegar on top of the chicken.
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Cover and cook the chicken for 7-10 minutes. Remove the lid, flip the chicken, and cook (uncovered) for an additional 7-10 minutes.
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While the chicken is cooking, prep the salad.
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Preheat the oven to 350 degrees. Chop the zucchini into bite-size pieces, finely cut the fresh basil, and cut the cherry tomatoes in half. In an oven-safe baking dish (I used an 8×13), add the fresh spinach, zucchini, and cherry tomatoes. Sprinkle with two tablespoons of balsamic vinegar and one tablespoon of Italian seasoning. Toss together to evenly coat.
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Remove the chicken from the skillet and place them on top of the spinach salad in the baking dish. Sprinkle the chicken with the dairy-free mozzarella cheese. Bake for 15 minutes or until the cheese has melted. Remove from the oven and serve.
Store any leftovers in an airtight container in the fridge for up to 4 days.
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