Episode 3 is here! Bringing back an old classic: Sheet Pan Bruschetta Chicken 🍅 I’m already breaking a rule because this one takes 30 minutes, but I promise you’ll make up the time in lack of dishes. It’s so easy, incredibly flavorful, and protein packed from the chicken breasts. Each serving with a 6 oz chicken breast has over 55 grams of protein. Enjoy!!

Sheet Pan Bruschetta Chicken

Ingredients

4 chicken breasts
1 lb mini potatoes cut into 1/2 in small chunks
1 lb asparagus ends trimmed
1/2 cup bruschetta sauce from Trader Joe’s
3 oz shredded mozzarella cheese
Freshly grated parmesan cheese to serve
Lemon wedges to serve
Olive oil
Italian seasoning
Kosher salt & pepper

Instructions

On a large baking pan, arrange the potatoes on one end and the chicken on the other. Drizzle both sides of the chicken and the potatoes with olive oil and season generously with the salt, pepper and Italian seasoning (1-2 tsp). Toss the potatoes to coat evenly. Bake for 15 minutes.
Remove from the oven and add the mozzarella cheese on top of the chicken, toss the potatoes, and add the asparagus to the center. Drizzle the asparagus with olive oil and season with a pinch of salt and pepper. Continue to bake for another 10-15 minutes until cheese is melted, potatoes are tender and the chicken is cooked through.
Top the chicken with bruschetta and add some grated parmesan on top of everything. Serve with fresh lemon. Serves 4.

Recipe Notes

Note: Cut the potatoes very small (as shown) to ensure they cook in time. You can also microwave them for 5 minutes prior to cooking to make sure they’re tender.