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.
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.
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.
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.
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.
Make the Bruschetta
In cleaned mixing bowl, combine tomato with basil pesto. Season with a pinch of salt and pepper and toss to coat.
Plate the Dish
Place broccolini and shallots on a plate. Add bruschetta alongside and top with chicken.