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prep time
20 min
cook time
1 h 0 min
ready time
1 h 20 min
Keto Bruschetta Chicken and Coleslaw
Enjoy this Keto recipe for lunch or dinner. It’s also a good recipe for inclusion in your meal prep rotation! Plump chicken breasts are seasoned and stuffed with a classic bruschetta mixture. Low-carb roma tomatoes are tossed with a seasoned balsamic dressing and tons of fresh basil. After the stuffed chicken is baked, each breast is topped with a slice of melted mozzarella cheese. The melted cheese is also a sneaky way to keep your chicken breasts from bursting open! Served on the side is a refreshing bed of cold coleslaw. This coleslaw is made with broccoli and bacon bits. The dressing is whipped up with flavors of sour cream and green onion.
Storing For Keto Meal Prepping
If you’d like to use this recipe for your meal prepping, you may need to keep the bruschetta chicken and the coleslaw separate from each other. If you’re bringing this meal away from your home, keep the chicken in its own container so you can microwave it. If you’re keeping this meal at home, just keep all the completed coleslaw stored together in a tupperware so you can take what you need when you put your meal together. The coleslaw stays fresh for up to 3 days and the chicken stays fresh for up to 5 days.
I Have Too Much Bruchestta Filling
Not all chicken breasts look the same. After butterflying your chicken, if you don’t have enough space to use all the bruschetta filling you’ve made, you can utilize the bruschetta in a different way. Hold onto it, and spoon the bruschetta over your finished chicken when it comes out of the oven. Otherwise, eat your leftover bruschetta on a low-carb vegetable stick like bell pepper or baby carrot.
Jessica L.
Net Carbs
4.3 g
Fiber
2.1 g
Total Carbs
6.4 g
Protein
54.3 g
Fats
23.5 g
450 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Bacon
3 slice - 6" long
Broccoli
3 oz
Coleslaw Mix (Dry)
4 oz
Black pepper
0.13 tsp
Mayonnaise
2 tbsp
Sour cream
1 tbsp
Lemon juice
0.5 tbsp
Scallions
1 tbsp, chopped
Roma tomato
4 oz
Spinach
1 oz
Basil
0.25 oz
Salt
0.25 tsp
Black pepper
0.13 tsp
Balsamic vinegar
1 tsp
Lemon juice
0.5 tbsp
Olive Or Extra Virgin Olive Oil
1.5 tsp
Chicken Breast Boneless Skinless Raw
2 lb
Olive Or Extra Virgin Olive Oil
1.5 tsp
Salt
0.25 tsp
Black pepper
0.13 tsp
Garlic powder
0.25 tsp
Italian seasoning
0.5 tsp
Mozzarella cheese, whole milk
4 slice (from pre-sliced package) - each 3/4 ounce
Recipe Steps
steps 5
1 h 20 min
Step 1
Cook bacon strips on your stovetop until they’re cooked to a crisp. Let the bacon strips cool before chopping them into bacon bits. Add your bacon bits to a large mixing bowl. Use a cheese grater to grate a head of broccoli until you yield the weight listed in the ingredients. For this recipe, it’s better to start grating at the core and working your way up instead of grating the head first.Step 2
Add the grated broccoli to the mixing bowl along with the coleslaw mix. Add black pepper and mix the ingredients together. Mix together mayonnaise, sour cream, lemon juice, and chopped green onion. Mix the dressing into the mixing bowl until your coleslaw is complete. Set the coleslaw in your refrigerator to marinate while the remainder of the recipe is made.Step 3
Dice the tomatoes and add them to a small mixing bowl. Remove the wet seeds from the tomatoes before you weigh and dice them. Add sliced spinach, sliced basil leaves, salt, pepper, balsamic vinegar, lemon juice, and olive oil to the mixing bowl. Mix the ingredients together and set this aside while you prepare the chicken.Step 4
Turn on an oven to preheat to 375 degrees and line a sheet tray with parchment paper. Cut large, boneless chicken breasts into 8-ounce pieces and butterfly them. Flip the chicken breasts over to show the “outside”, and rub the second amount of olive oil into the breasts. Season the chicken breasts with salt, pepper, garlic powder, and italian seasoning. Flip the chicken breasts over to expose the “inside” and arrange them on the prepared sheet tray.Step 5
Fill each chicken breast with the bruschetta you made earlier. Fold each chicken breast over and secure them shut with toothpicks. Bake the stuffed chicken breasts in your oven for 45 minutes or longer, until the chicken reads 165 degrees internally on a meat thermometer. Then, lay a slice of mozzarella cheese over each chicken breast and cook for 10 minutes or until the cheese is melted. Remove the toothpicks from the chicken, and serve it hot with cold coleslaw.
