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4.84 from 6 votes

Strawberry Bruschetta Chicken

Easy and delicious, this low-carb Strawberry Bruschetta Chicken is seasoned with simple Italian seasonings and topped with a sweet and fresh farm-to-table strawberry basil bruschetta topping. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: strawberry bruschetta chicken
Servings: 4 servings
Calories: 491kcal


For the Strawberry Bruschetta Topping

  • 1 pound strawberries washed and diced
  • 1/4 red onion finely diced
  • 12 large basil leaves rolled up and sliced into thin ribbons
  • 1/2 tsp freshly cracked black pepper
  • 1 clove garlic minced
  • 12 ounces mozzarella pearls drained and halved
  • 1/2 lemon juiced

For the Chicken

For Serving

  • 4-6 zucchini spiralized
  • balsamic glaze


  • Prepare the chicken. Place chicken breasts between a large piece of plastic wrap and use a meat tenderizer to pound each chicken breast to equal thickness. Alternatively, use a knife to slice each chicken breast in half horizontally (if you pick this method, keep in mind that you will end up with 8 thinly sliced chicken breast halves).
  • Marinate the Chicken. Add the chicken, olive oil, garlic (optional), dried Italian seasoning, salt, and pepper to a large mixing bowl. Mix well to completely coat the chicken with oil and seasoning. Alternatively, place chicken breasts on a clean baking sheet and drizzle each side with olive oil and sprinkle with salt, pepper, and Italian seasoning (as shown in video). Allow chicken to marinate for 10 minutes, time allowing.
  • Make the Strawberry Bruschetta Topping. Add the strawberries, garlic, red onion, basil, salt, pepper, and mozzarella cheese to a medium mixing bowl. Gently toss to combine. Set aside. 
  • Prepare the zucchini noodles using your favorite method (I love my spiralizer). Set aside.
  • Cook the chicken. Set a large skillet over medium-high heat. Once the skillet is nice and hot, drizzle with 1-2 tsp olive oil and add the chicken (working in batches, if needed). Cook the chicken for approximately 4-6 minutes on each side, or until fully cooked. Remove the chicken from the skillet and set aside to a clean plate.
  • Cook the zucchini noodles. In the same skillet over medium heat, add the zucchini. Sauté for 2-3 minutes, or until they just start to soften (avoid overcooking as zucchini noodles like to turn soggy).
  • Assemble. Serve chicken with a big scoop of the prepared strawberry bruschetta topping, balsamic glaze, and fresh lemon juice, if desired.


Calories: 491kcal | Carbohydrates: 19g | Protein: 43g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 1372mg | Potassium: 1163mg | Fiber: 5g | Sugar: 11g | Vitamin A: 545IU | Vitamin C: 111.7mg | Calcium: 405mg | Iron: 2.7mg
Course Main Course
Cuisine American
Keyword strawberry bruschetta chicken
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