Sheet Pan Bruschetta Chicken
4 boneless chicken breasts
16 oz baby red potatoes
½ tsp dried basil
¼ cup basil leaves
2 cups cherry tomatoes
5 cloves garlic
½ tsp dried oregano
1 tsp dried thyme
1 Tbsp balsamic vinegar
4 Tbsp olive oil
4 oz sliced mozzarella
1/3 cup Parmesan
Salt and pepper
Preheat oven to 400*. Lightly oil baking sheet with cooking spray.
Bruschetta: combine tomatoes, olive oil, balsamic vinegar, garlic and basil; season with
salt and pepper. Set aside.
-Season chicken with salt and pepper. Place chicken in a single layer onto one side of
prepared baking sheet.
-Place potatoes on opposite side of baking sheet in a single layer. Add olive oil, garlic,
thyme, oregano, basil, Parmesan, salt and pepper. Gently toss to combine.
Bake until chicken is cooked through and potatoes are golden brown, about 20-25
minutes. Top chicken with mozzarella during last 10 minutes of cooking time.
Serve immediately, topped with bruschetta.
Roasted root vegetables
1 lb carrots- 2 inch lengths, boil 8 mins
1 lb potatoes, 2 inch chunks
2 medium onions cut in 1/8th
1.5 T olive oil
2 tsp dried thyme/rosemary
1/4 tsp salt
4-6 cloves garlic
Preheat 400 degrees.
Mix with olive oil and spices and spread on pan.
20 minutes - turn every 10 minutes
add garlic and cook 15-20 minutes more