Sheet Pan Bruschetta Chicken and Veggies – CE
  • Clean Eating
  • one pan, poultry
Sheet Pan Bruschetta Chicken and Veggies – CE
  • Clean Eating
  • one pan, poultry
Servings:

Ingredients

Prep
  • 1 eggplant
  • 1 red onion
  • 12 chicken tenders
  • 2 T olive oil
  • salt and pepper to taste
  • 1 t oregano
  • 2 t minced garlic
  • 3 Roma tomatoes
  • 1/4 C fresh basil
  • 1 t olive oil
On Cooking Day
  • none

Instructions

To Assemble
  1. Dice eggplant and red onion.
  2. Add eggplant, onion, and next 5 ingredients (through garlic) to a large zipper bag. Zip to seal and toss around to mix.
  3. Dice roma tomatoes and basil and add to a bowl with lid along with olive oil.
To Cook
  1. Add prepped bag ingredients to sheet pan. Bake at 400 degrees for 25 minutes, or until chicken is cooked through.
  2. Once chicken is done cooking, top each chicken tender with prepped bruschetta mixture.

Ingredients

Prep
  • 1 eggplant
  • 1 red onion
  • 12 chicken tenders
  • 2 T olive oil
  • salt and pepper to taste
  • 1 t oregano
  • 2 t minced garlic
  • 3 Roma tomatoes
  • 1/4 C fresh basil
  • 1 t olive oil
On Cooking Day
  • none

Instructions

To Assemble
  1. Dice eggplant and red onion.
  2. Add eggplant, onion, and next 5 ingredients (through garlic) to a large zipper bag. Zip to seal and toss around to mix.
  3. Dice roma tomatoes and basil and add to a bowl with lid along with olive oil.
To Cook
  1. Add prepped bag ingredients to sheet pan. Bake at 400 degrees for 25 minutes, or until chicken is cooked through.
  2. Once chicken is done cooking, top each chicken tender with prepped bruschetta mixture.
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