Sheet Pan Bruschetta Chicken and Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 boneless, skinless chicken breasts
  • ⅓ cup balsamic vinegar
  • 3 tbsp virgin olive oil + 1 tablespoon
  • 4 tsp garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ⅓ cup freshly grated Parmesan
  • 10 baby potatoes
  • 1 parsnip, cut to 3 inches thicker size lengthwise
  • 2 carrots or 8 min carrots, peeled
  • 1 zucchini, cut to ½ lengthwise
For the bruschetta
  • 2 cups cherry tomatoes, halved or quatered
  • 4 garlic cloves, minced
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons olive oil
  • salt and pepper
  • a few handfuls of fresh basil, for sprinkling
Toasted baguette slices
Instructions
For the glaze/sauce:
  1. In a jar, add together balsami vinegar, olive oi, garlic, salt, pepper, oregano and chili flakes.
  2. Wash and pat dry the chicken breasts, add it in a bowl and pour the sauce over it. Cover and marinate for one hour or overnight.
Bruschetta
  1. Mix everything for the bruschetta and set aside.
For the chicken and vegetables
  1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
  2. Line the sheet with the veggies. Place the marinated chicken on top of the veggies. Pour the sauce over it.
  3. Bake in a preheated oven for 20 minutes then remove the pan. Top the chicken with the juices in the pan.
  4. Take the pan out after about 30 minutes, add the parmesan on top of the chicken, ½ the bruschetta and bake for another 10-15 minutes, or until the chicken is cooked through and juices run clear.**
  5. Remove pan from oven, serve with the remaining bruschetta and some grilled bread.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/08/19/sheet-pan-bruschetta-chicken/