Oven-Baked Bruschetta Chicken with Tomato Basil Topping

• 4 boneless skinless chicken breast
• 4 slices light mozzarella cheese
• 1 cup Roma tomatoes, chopped
• 2 garlic cloves, minced
• 1/4 cup red onion, diced
• 1/4 cup green onion, diced
• 1/3 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• Dash salt & pepper

For the chicken rub

• 2 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp onion salt
• 1 tbsp olive oil
• 1/2 tbsp balsamic vinegar

• Preheat the oven to 425°F and spray a baking dish with cooking spray.
• Combine the rub ingredients (except the oil and vinegar). In a small dish mix 1 tbsp olive oil with 1/2 tbsp balsamic vinegar.
• Brush the oil and balsamic mixture onto the chicken, then coat each breast with the rub.
• Bake for 25 minutes. While the chicken bakes, make the bruschetta: combine the chopped tomatoes, minced garlic, red onion, green onion, chopped basil, salt, pepper and 1 tbsp balsamic vinegar.
• Remove the chicken from the oven, top each breast with a slice of mozzarella, then evenly distribute the bruschetta mixture over the cheese. Return to the oven for 5–7 minutes to melt the cheese.
• Serve immediately. Store any leftovers in the refrigerator.

Personal Points: 2–6 depending on your 0PP foods

SmartPoints (blue & purple): 2 (WW recipe builder)

SmartPoints (green): 6 (WW recipe builder)

PointsPlus: 6 (PP calculator)

Nutrition per serving (based on a cooked 5 oz chicken breast): Calories 258, Fat 9.4 g, Saturated Fat 2.7 g, Carbs 3.9 g, Fiber 1 g, Sugar 2.2 g, Protein 39.7 g. Values include all ingredients.