Description
A 15-minute summer dinner featuring juicy seared chicken, fresh bruschetta topping, melted mozzarella, and balsamic glaze served with crispy mini potatoes.
Ingredients
2 chicken breasts
Fresh mozzarella (sliced)
Mini potatoes
Arugula
1/2 lemon
Bruschetta sauce (like Trader Joe’s)
Balsamic glaze
Olive oil
1 tsp Italian seasoning
1 tsp garlic powder
Salt and pepper
Instructions
Prep the ingredients: Preheat oven to 400°F (200°C). Quarter the mini potatoes, toss with olive oil, Italian seasoning, and salt. Roast for 30 minutes. Meanwhile, slice chicken breasts in half lengthwise and pound to even thickness. Season with salt, pepper, garlic powder, and Italian herbs.
Cook the chicken: Heat olive oil in a skillet over medium. Cook chicken for 4–5 minutes per side until internal temp reaches 165°F. Lower heat, top each piece with mozzarella, cover until melted, then spoon bruschetta sauce on top and drizzle with balsamic glaze.
Serve: Plate the chicken over a bed of arugula with roasted potatoes on the side. Finish with a drizzle of lemon juice and more balsamic glaze before serving.
Notes
Use fresh mozzarella, not shredded. Let the chicken rest briefly before topping to preserve juices. For a low-carb option, replace the potatoes with steamed zucchini or salad greens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop + Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg