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Low FODMAP Baked Bruschetta Chicken
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Low FODMAP Baked Bruschetta Chicken

This easy recipe features seasoned chicken breasts covered in fresh tomatoes baked in the oven with melted mozzarella cheese.
Course Main Course
Cuisine Italian
Keyword baked, basil, bruschetta, cheese, chicken, tomatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 2 boneless, skinless chicken breasts (about 1 to 1-1/4 lbs.)
  • 1 tablespoon Fody Garlic Infused Oil
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 Roma tomatoes, chopped
  • 1/2 cup shredded mozzarella cheese
  • chopped fresh basil or parsley for garnish, if desired

Instructions

  • Preheat oven to 425 degrees F. Lightly coat a 13” x 9” baking pan with cooking spray.
  • Slice through the thickness of each chicken breast to make 4 thin fillets.
  • In a large bowl, combine the garlic oil, lemon juice, basil, paprika, oregano, salt, and pepper. Add the chicken breast fillets and toss gently to coat in the spice mixture.
  • Place chicken breasts evenly in the prepared baking pan. Sprinkle chopped tomatoes evenly over top. Cover pan tightly with aluminum foil and bake 20 minutes.
  • Uncover and sprinkle chicken evenly with the mozzarella cheese. Bake, uncovered, 5 to 10 minutes more, or until chicken reaches an internal temperature of 165 degrees F and cheese is melted and starting to lightly brown.
  • Sprinkle with fresh basil or parsley if desired and serve.