I have been enjoying the recipes from Marzia at Little Spice Jar. Lots of flavor, ingredients I favor and nothing too complicated! She lives in (sweltering) Texas, and is a nutritionist, food lover and coffee addict. She admits to going through food phases; 2014 was the Year of the black bean!
I love the simplicity of this complete, healthy meal all on a sheet pan. You start with the chicken and potatoes, then later add the asparagus and cheese; then top with bruschetta to serve. Everything well seasoned and tasty. You could use two sheet pans if need be.
4 boneless chicken breasts
salt and pepper
1 tsp. garlic powder, divided
1 lb. baby potatoes, cut in half or quarters if large
3/4 lb. asparagus, cut into quarters
2 Tbs. olive oil
1 Tbs. white vinegar
3 Tbs. Parmesan
4 slices mozzarella
Bruschetta Topping:
1 1/2 cups chopped cherry tomatoes
2 cloves garlic, minced
6-8 basil leaves, thinly sliced
1 Tbs. olive oil
2 tsp. balsamic vinegar
1/4 tsp. red pepper flakes
Position a rack in the center of the oven and preheat the oven to 425 degrees F. Drizzle or spray a baking sheet with olive oil or cooking spray.
Place the chicken on one side of the baking sheet, sprinkle both sides of the chicken with a total of 1/2 tsp. salt, 1/2 tsp. black pepper, and 1/2 tsp. garlic powder.
On the other side of the baking sheet, add the potatoes and toss with olive oil, vinegar, parmesan, remaining garlic powder, 1/4 tsp. salt and 1/2 tsp. black pepper. Pop the tray in the oven for 16-23 minutes or until the chicken is almost firm to the touch, mine was done in exactly 20 minutes. Prepare the bruschetta topping while the chicken roasts. Combine all bruschetta ingredients in a bowl with a pinch of salt and pepper and set aside.
During the last 5 minutes of roasting, move the potatoes over and add asparagus, sprinkle a bit of salt and pepper and continue roasting.
Remove the baking sheet from the oven, turn the broiler on, add a slice of mozzarella cheese to each chicken breast and place the sheet back in the oven for 1-2 minutes or until the mozz becomes all bubbly. Keep an eye on it; you don’t want to walk away.
Serve immediately with the bruschetta topping. Serves 4.
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