Toasted garlic bread, balsamic glazed chicken and tomato sauce all topped with fresh sliced mozzarella. With only five ingredients needed, this easy and simple meal comes together in just thirty minutes! Perfect for gluten free, FODMAP and GERD diets!

What type of dietary needs does this meal serve?

This meal is perfect for those on a:

Gluten free diet
FODMAP or GERD diet
Or no diet at all! This meal can be easily adapted for those with and without food allergies just by switching the bread used!

Can I use a different type of sauce?

We used Fody Foods. Since bruschetta typically has sliced tomatoes on top, we cut our prep time down by using tomato sauce. Fody Foods is perfect for those on a GERD or FODMAP diet due to stomach issues and has a more traditional tomato flavor to it.

You are welcome to use any tomato sauce you like, we would recommend one that has lot's of chunky tomatoes!

* We are not compensated for using Fody Food products. Since I follow a FODMAP diet, this is typically one of the few prepared tomato sauces I can purchase. I've found it at Sprouts.

What type of bread do you recommend for gluten free bruschetta?

We were able to find a gluten free baguette from Schar's that worked for the bruschetta. There are also homemade gluten free french bread recipes like this one from Gluten Free on a Shoestring.

For the kids and husband who don't eat gluten free, I just used french bread from the bakery.

What other sheet pan meals pair well with this?

In the photos and video you'll see that I made the potatoes from this sheet pan dinner. Here are some of our other favorite sheet pan meals:

30 Minute Sheet Pan Bruschetta Chicken

Print Recipe

Prep Time 5

Cook Time 25

Course Main Course

Cuisine Italian

Servings 4 people

Ingredients

4 whole chicken breasts
2 tbsp balsamic vinegar
4 slices garlic bread or gluten free baguette
½ cup chunky tomato sauce we used Fody Foods tomato basil
4 slices fresh mozzarella cheese

Instructions

Preheat oven to 350 degrees. On a cookie sheet lined with parchment paper arrange the chicken breasts. Generously glaze each side of the chicken breast with balsamic vinegar.
Bake the chicken at 350 degrees for approximately 20-25 minutes. Flip halfway through cooking time. Remove chicken from oven.
Turn the oven to broil, then place the french bread on a cookie sheet. Broil for 1-2 minutes on each side until lightly browned. Remove from oven and place bread on individual plates.
Top each piece of bread with one chicken breast, then add warm tomato sauce, then a slice of mozarella cheese. Return to broiler for one minute if desired until cheese is melted.

Notes