Sheet Pan Bruschetta Chicken with Roasted Zucchini

Savor the vibrant flavors of this sheet pan bruschetta chicken paired with roasted zucchini. Perfect for a hassle-free meal.

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup diced tomatoes
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 2 medium zucchinis, sliced
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, balsamic vinegar, 1 tablespoon olive oil, minced garlic, salt, pepper, and dried basil. Stir to mix well.
3. Place the chicken breasts on a sheet pan. Spoon the tomato mixture evenly over each chicken breast.
4. In a separate mixing bowl, toss the sliced zucchinis with 1 tablespoon olive oil and a pinch of salt and pepper.
5. Arrange the zucchini slices around the chicken breasts on the same sheet pan.
6. Bake in the preheated oven for 25-30 minutes or until the chicken is fully cooked and the zucchini is tender.
7. Sprinkle grated Parmesan cheese over the top of the chicken and zucchini during the last 5 minutes of baking.
8. Remove from the oven and let rest for a few minutes before serving.

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