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:
In a jar, add together balsami vinegar, olive oi, garlic, salt, pepper, oregano and chili flakes.
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
Mix everything for the bruschetta and set aside.
For the chicken and vegetables
Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
Line the sheet with the veggies. Place the marinated chicken on top of the veggies. Pour the sauce over it.
Bake in a preheated oven for 20 minutes then remove the pan. Top the chicken with the juices in the pan.
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.**
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/