Sheet Pan: – 2 lb potatoes cut into half inch dice (about 4 cups) – 1 and ½ teaspoon olive oil – 2 teaspoon Italian herbs – 1 teaspoon garlic powder – ½ teaspoon fine sea salt – ¼ teaspoon black pepper – 1 lb boneless, skinless chicken breasts – 2 ounces mozzarella sliced Bruschetta – 2 cups tomatoes diced – 1 and ½ teaspoon olive oil – 1 and ½ teaspoon balsamic vinegar – 1 teaspoon dried basil – ½ teaspoon garlic powder – ¼ teaspoon fine sea salt – ⅛ teaspoon black pepper
1.
Mix together the potatoes and seasonings and place on one side of a sheet pan. Bake for 10 minutes at 425 F.
2.
Place chicken on the other side of the sheet pan and bake for 15 minutes.
3.
Meanwhile, mix together the bruschetta ingredients in a bowl
4.
After 15 minutes, the potatoes should be mostly tender and the chicken will be nearly cooked through. remove the pan from the oven and top each piece of chicken with ½ oz (15 g) of cheese.
4.
Return pan to the oven for 5-10 more minutes until the cheese is melted and the chicken is cooked through to 165 F.
5.
Spoon the bruschetta over the chicken and enjoy!
Change up the vegetables- You can substitute another vegetable that you like roasted in place of the potatoes or add up to 2 cups of additional vegetables to the sheet pan. If you are adding more, use an additional half of the seasonings. For softer vegetables, wait to add them until you add the chicken to the sheet pan so that they don't get overcooked. Here are some ideas! – Radishes – Cauliflower – Brussels Sprouts – Asparagus – Carrots – Kale