SHEET PAN BRUSCHETTA CHICKEN AND VEGGIES #HEALTHYVEGAN #BRUSCHETTA
I'ts nearly educational time and I'm continually searching for simple supper alternatives and this bruschetta chicken consistently wins.
Who doesn't love bruschetta?!! To kick the bucket for cherry tomatoes, new basil – the most tasty things leaving our plant enclosures at this moment. Hurl with olive oil and ocean salt all on some olive oil toasted bread, HEAVEN!! What's more, it's so very tasty for summer!
Bruschetta Chicken is an exemplary Italian-American bistro most loved in the spring and summer. My Sheet skillet Bruschetta Chicken formula is quick, new, and absurdly tasty. This is the supper we can't quit making. The supper I've been serving frequently. The chicken that I make once per week to have on plates of mixed greens, on pasta, alone. This is the business.
Ingredients:
- 4 boneless, skinless chicken breasts
- ? 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
- ? 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:
- 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
For more detail :http://bit.ly/2GmMpyG
