Sheet Pan Bruschetta Chicken and Veggies
The convenience and simplicity of this chicken dinner makes it extra awesome. This sheet pan bruschetta chicken is fast, family-friendly, no-brainer dinner you need to make tonight! The best part, easy clean up. Change up the veggies throughout the year—the balsamic garlic sauce is good on all of them!
Servings: 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 into 3 inches thick chunks lengthwise
- 2 carrots or 8 mini carrots peeled
- 1 zucchini cut to ½" lengthwise
For the bruschetta
- 2 cups cherry tomatoes halved or quatered
- 4 cloves garlic 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.