Skinny Chicken Bruschetta

with roasted broccolini and balsamic shallots

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Here's the skinny on this skinny chicken bruschetta; it's both calorie and carb conscious, but doesn't sacrifice any flavor on its path to being a model dish. Instead, it contains classic Italian beauts of flavors like creamy mozzarella and herbaceous pesto. This dish ain't only pretty, it has the added fire of a smattering of red pepper flakes and the tart shallots bathed in balsamic vinegar.

In Your Box (serves 2)

  • 2 Shallots
  • 1 fl. oz. Balsamic Vinegar
  • 9 oz. Broccolini
  • 1 Roma Tomato
  • 2 Boneless Skinless Chicken Breasts
  • ¼ tsp. Red Pepper Flakes
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 Tbsp. Basil Pesto

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    456
  • Carbohydrates
    17g
  • Fat
    19g
  • Protein
    56g
  • Sodium
    1053mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and slice shallots into ¼" rounds. In a small mixing bowl, combine shallot rounds with balsamic vinegar and toss to coat. Trim ends from broccolini. Core tomato and cut into ¼" dice. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Roast the Vegetables

    Place broccolini on prepared baking sheet and toss with 1 tsp. olive oil, red pepper flakes (to taste), and ½ tsp. salt. Place marinated shallot alongside broccolini. Season shallot with a pinch of salt and pepper. Roast 5 minutes. Vegetables will finish cooking in a later step. Rinse mixing bowl and reserve. While vegetables roast, sear chicken.

  • 3

    Sear the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over high heat. Add chicken to hot pan and cook until well-browned, 2-3 minutes per side. Remove from burner. Chicken will finish cooking in a later step.

  • 4

    Finish the Chicken and Vegetables

    Carefully move vegetables to respective sides and add chicken in between. Top chicken with mozzarella and bake until vegetables are tender, cheese is lightly browned, and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken roasts, make bruschetta.

  • 5

    Make the Bruschetta

    In cleaned mixing bowl, combine tomato with basil pesto. Season with a pinch of salt and pepper and toss to coat.

  • 6

    Plate the Dish

    Place broccolini and shallots on a plate. Add bruschetta alongside and top with chicken.

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