Sheet Pan Bruschetta Chicken

If there was the perfect weeknight meal for the busiest of families…this would be it!

INGREDIENTS:

• 4 boneless, chicken breasts

• Salt & Pepper

• 16oz baby red potatoes, halved

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/3 cup freshly grated Parmesan

• 4 oz fresh mozzarella cheese

  FOR THE BRUSCHETTA

• 2 cups cherry tomatoes, halved

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 2 cloves garlic, minced

• 1/4 cup basil leaves

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.

2. Lightly oil a baking sheet or coat with nonstick spray.

3. To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste.

4. Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.

5. Dice potatoes then place onto the opposite side of the prepared baking sheet in a single layer.

6. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste.

7. Gently toss to combine.

8. Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes.

9. Top chicken with mozzarella during the last 10 minutes of cooking time.

10. Serve immediately, topped with bruschetta.