Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb. baby red potatoes (halved)
- 2 Tbsp. olive oil
- 3 garlic cloves (minced)
- 1 tsp. thyme
- 1/2 tsp. oregano
- 1/2 tsp. garlic powder
- 4 oz. low fat mozzarella cheese
- Salt and pepper (to taste)
For the Bruschetta:
- 2 cups cherry tomatoes (halved)
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 2 garlic cloves (minced)
- 1/4 cup basil leaves (chopped)
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400℉. Lightly oil a sheet pan or coat with nonstick spray.
- To make the bruschetta, combine tomatoes, olive oil, vinegar, garlic and basil in a medium bowl. Season with salt and pepper, to taste. Set aside.
- Season chicken with salt and pepper, to taste. Place chicken in a single layer on one side of the prepared baking sheet.
- In a medium bowl, toss potatoes with olive oil, garlic, thyme, oregano, and basil. Season with salt and pepper, to taste. Then, place the potatoes on the opposite side of the baking sheet.
- Place in the oven and bake until the chicken is cooked through and the potatoes are golden-brown and crisp about 20-25 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
- Serve immediately and top the chicken with the bruschetta.
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