Sheet Pan Bruschetta Chicken
This Sheet Pan Bruschetta Chicken is a healthy low-carb dinner idea made with fresh veggies - plus, the entire recipe only uses one pan!
Servings: 4 servings
Calories: 393kcal
Ingredients
- 1 tbsp olive oil
- 3 Yukon gold potatoes chopped into 1-inch pieces
- 4 chicken cutlets
- 1 tbsp Italian seasoning, divided
- Salt & pepper to taste
- 4 oz fresh mozzarella
Bruschetta
- 1 tbsp olive oil
- 5 plum tomatoes diced
- 4 cloves garlic minced
- 1/4 cup fresh basil finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 425F. Toss potatoes with a bit of olive oil, then season with salt and pepper. Bake for 20 minutes.
- Meanwhile, add a bit of olive oil to the chicken, then rub with Italian seasoning and season with salt and pepper. Bake in oven alongside the potatoes for another 15 minutes.
- Meanwhile, combine all ingredients for bruschetta and slice up fresh mozzarella to top chicken with.
- In the last 2 minutes of cook time, add mozzarella to the chicken and bake until melted.
- Remove chicken and potatoes from oven and top chicken with bruschetta. Serve and enjoy!
Notes
Make sure to use fresh herbs for the best bruschetta.
Store the chicken, veggies and bruschetta separately in the fridge for 4-5 days. Microwave the chicken for 1-2 minutes, then top with bruschetta and serve.
Freeze the cooked chicken for up to 3 months.
Nutrition
Calories: 393kcal | Carbohydrates: 27g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 612mg | Potassium: 1180mg | Fiber: 4g | Sugar: 3g | Vitamin A: 954IU | Vitamin C: 38mg | Calcium: 181mg | Iron: 2mg