Bruschetta Chicken with Mozzarella & Roasted Zucchini

• 35 min total
• 20 min hands-on
• Serves 4
• 380 kcal
• 47 g protein

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Ingredients

• 3 zucchini, cut into ½-inch half-moons
• 1½ tbsp olive oil
• 1½ lb chicken breast, 2 large breasts
• 1 tsp dried oregano
• 1 tsp garlic powder
• 4 oz fresh mozzarella, sliced
• 2 cups cherry tomatoes, quartered
• 1 clove garlic, grated
• ½ bunch fresh basil, thinly sliced
• 2 tbsp balsamic vinegar
• salt
• black pepper

Method

1. Heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the zucchini with 1 tbsp of the oil, a pinch of salt and some pepper, and push it to the edges.
2. Lay each chicken breast flat, press down with your palm and slice through it horizontally to make 2 thin cutlets. Rub them with ½ tbsp of the oil, the oregano, garlic powder, ¾ tsp salt and ¼ tsp pepper, and lay them in the middle of the sheet.
3. Roast 14–16 minutes, until the chicken reaches 165°F (74°C) in the thickest part. Top each cutlet with mozzarella and roast 2–3 minutes more, until melted.
4. Meanwhile, make the bruschetta topping: stir the tomatoes, garlic, basil and a pinch of salt together in a bowl and let it sit so the tomatoes release their juices.
5. Spoon the tomatoes over the chicken, drizzle with the balsamic vinegar and serve with the zucchini.

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