Low Carb Chicken Bruschetta Melts

-2 thin-cut boneless, skinless chicken breasts
-Kosher salt and freshly ground black pepper
-1 teaspoons garlic powder
-1/2 tablespoon Italian seasoning
-1 tablespoons extra-virgin olive oil, divided
-2 medium tomatoes, diced
-1/4 red onion, minced
-1 garlic cloves, minced
-1⁄3 cup fresh chopped fresh basil
-Balsamic vinegar, for finishing
-Shredded Parmesan cheese
Serves 2.
Heat oven to 400 F.
Season the chicken on both sides with salt, pepper, garlic powder and Italian seasoning.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
Add the chicken to the pan and cook until well browned on both sides and fully cooked, 8 to 10 minutes.
While the chicken cooks, mix together the remaining 1 tablespoon olive oil, tomatoes, red onion, garlic and basil.
Divide the tomato mixture among the chicken breasts, placing a big scoop on top of each breast.
Finish with shredded Parmesan cheese on top.
Put in oven at 400 F for another 5 minutes.
Garnish with additional basil & balsamic vinegar.
Serve immediately.

Pair the chicken with a generous side of asparagus or broccoli, and you have a delicious tasty meal!

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