Easy and Delicious Bacon Bruschetta Chicken

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Who’s sick of cooking the same old, same old and is ready for something new and EASY? You can’t tell, but I’m raising my hand. I am currently in training for a new whole food nutritional program I will be launching soon, so I’ve been playing with some recipes, changing things up, and throwing together new things to incorporate (as usual) as many colorful veggies as I can in one meal.

The original version of this recipe I received courtesy of my friend Megan, from a detox program I ran a few years ago. It’s versatile, because it works for people who have issues with gluten or dairy, and it’s so easy and fast – who doesn’t love that?

Even my picky three-year-old loves this recipe! He likes it with jasmine rice, which is a pantry staple in our house!

Ingredients:

  • 1.5 lb boneless chicken thighs
  • 1 1/2 cups fresh tomatoes, chopped
  • 1/4 cup basil pesto, homemade or store-bought (dairy or nut free? Use basil paste or fresh basil)
  • 6 strips bacon, cooked and crumbled
  • 2-3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste

Directions:

  1. Heat oven to 350 degrees.
  2. In a Dutch oven, season chicken liberally with salt and pepper.
  3. Layer chicken, seasoning, garlic, basil pesto, tomato, and bacon.
  4. Place lid on top and cook in oven for 1-1 1/2 hours until chicken is cooked through.
  5. Serve with rice, pasta, or my favorite – cauliflower rice!

*For crock pot option, follow directions above and cook 4-6 hours.

That’s IT. Now, if you are like me, it will need more seasonings than the recommended amount above. So play with it; add what you like. And as always – let me know what you think!

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