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–+ servings
Sheet Pan Bruschetta Chicken and Veggies

Sheet Pan Bruschetta Chicken and Veggies

A delicious and easy Sheet Pan Bruschetta Chicken and Veggies recipe perfect for a family meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course main dish
Cuisine Italian
Servings 4 servings
Calories 400 kcal

Equipment

  • oven
  • sheet pan
  • jar for marinating
  • Mixing Bowl
  • Knife
  • cutting board

Ingredients
  

Chicken and Vegetables

  • 4 pieces boneless, skinless chicken breasts
  • ⅓ cup balsamic vinegar
  • 4 tablespoons virgin olive oil 3 tablespoon + 1 tbsp
  • 4 teaspoons garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ⅓ cup freshly grated Parmesan
  • 10 pieces baby potatoes
  • 1 piece parsnip, cut to 3 inches thicker size lengthwise
  • 2 pieces carrots (or 8 mini carrots), peeled
  • 1 piece zucchini, cut to ½ lengthwise

Bruschetta

  • 2 cups cherry tomatoes, halved or quartered
  • 4 cloves garlic, minced
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons olive oil
  • salt
  • pepper
  • a few handfuls of fresh basil, for sprinkling

Toasted Baguette Slices

Instructions
 

Glaze/Sauce

  • In a jar, add together balsamic vinegar, olive oil, garlic, salt, pepper, oregano, and crushed red pepper.
  • Wash and pat dry the chicken breasts, add them to 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.

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 pan 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 the pan from the oven, serve with the remaining bruschetta and some grilled bread.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg
Keyword Bruschetta, chicken, Easy Recipe, family meal, sheet pan, vegetables
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