A Bright Balance

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Baked Chicken Bruschetta

Baked Chicken Bruschetta

(This recipe serves 4-6 people)


  • 3 boneless chicken breasts (cut into 1” cubes)
  • ½ red onion (diced)
  • 1 handful baby spinach (roughly chopped)
  • 1 handful baby kale (roughly chopped)
  • 1 package (1 pint) cherry/grape tomatoes (cut in half)
  • 1 tablespoon olive oil
  • Salt & pepper
  • 1 tablespoon dried oregano
  • 1 ½ cups shredded cheese of your choice


  • Preheat oven to 350°
  • In a large casserole dish, combine diced chicken, red onion, baby spinach, baby kale, tomatoes, salt & pepper, ½ tablespoon dried oregano, and 1 cup shredded cheese of your choice (I chose shredded Swiss cheese), and 1 tablespoon olive oil.
  • Gently combine all ingredients together with a large spoon. Arrange ingredients into an even layer in the casserole dish.  Top with the remaining ½ cup shredded cheese, ½ tablespoon dried oregano and salt & pepper.
  • Bake uncovered for 45 minutes to 1 hour or until chicken is fully cooked and the cheese is bubbly.
  • OPTIONAL: cook casserole under the broiler for 1-3 minutes (WATCH CAREFULLY) to get the cheese golden brown.
  • Serve hot using a slotted spoon (to decrease the amount of excess water) and enjoy!

Download a PDF of this recipe here!

Baked Chicken Bruschetta