Sheet Pan Bruschetta Chicken with Spring Veggies
Sheet pan dinners are the bomb.com. Not only do they promise minimal effort and minimal clean up, they are a budget and time saving solution. In fact, there are so many reasons to love a sheet pan dinner:
sheet pan dinners are great for busy weeknights
sheet pan dinners are great for newbie cooks
sheet pan dinners are usually very healthy
sheet pan dinners can really help clean out the fridge.
sheet pan dinners can be made quickly
What’s not to love? For today’s instalment, I’m sharing this super flavourful Sheet Pan Bruschetta Chicken with Spring Veggies (specifically, baby potatoes, green beans and cherry tomatoes). This is such a weeknight winner!
Why you’ll love this meal
With only 5 fresh ingredients to buy, and some pantry staples this dish couldn’t be any simpler!
This dish uses only 1 bowl + 1 sheet pan, making clean up an absolutely breeze!
This dinner would be delicious anytime of year, but it truly celebrates the early summer produce. Don’t miss the opportunity to try this in the peak of the harvest!
Can’t find store-bought bruschetta? Try this recipe:
Into a bowl, stir together:
1 1/2 cups chopped cherry tomatoes
2 cloves of garlic, minced
8 basil leaves, thinly sliced
1 tbsp olive oil
2 tsp balsamic vinegar
1/4 tsp red pepper flakes
Sheet Pan Bruschetta Chicken with Spring Veggies
Ingredients:
1 jar of store-bought bruschetta, or 1 cup of your own homemade
1.5 lb chicken breasts
1 small bag of baby potatoes, halved
1 bag of green beans, trimmed
olive oil
1 tsp garlic powder
1/2 tsp crushed red pepper flakes
1 cup cherry tomatoes, halved
2 tsp balsamic glaze
Directions:
Preheat your oven to 425F.
On a large sheet pan, add the potatoes, season with olive oil, garlic powder, S&P. Bake these in the oven for 15 mins.
Meanwhile in a bowl, toss the green beans in olive oil, garlic powder, red pepper flakes, and S&P.
Lay your chicken breasts onto a cutting board and cover with plastic wrap or parchment paper. Using something heavy in your kitchen ( I used my rolling pin!) pound the chicken breasts until the are a similar size so that they all cook evenly.
After 15 minutes, remove the potatoes from the oven. Reduce the heat to 375F.
Add the green beans to the same sheet pan - scoot the potatoes off to one side to make space. Nestle the chicken on top and top the chicken with the bruschetta.
Place back in the oven for 20 minutes or until cooked through (sometimes a meat thermometer helps!)
In the last 5 minutes of cooking, add the cherry tomatoes until just warmed through and a bit soft. Remove from the oven, drizzle with balsamic glaze (measure this with your heart!)
Enjoy!
Before you go, please don’t forget to review this recipe! Your experience with the recipe helps others! And tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!
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