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Chef Nti Sheet Pan Bruschetta Chicken & Veggies

Preparation time 20 minutes + 1 hour marinating time
Cooking time 55-60 minutes


2 cups cherry tomatoes, halved or quartered
4 garlic cloves, minced
3 Tbsps chopped fresh basil
2 tsps olive oil
Salt and pepper
A few handfuls of fresh basil, for garnishing

Baguette, sliced and toasted baguette slices

½ cup balsamic vinegar
3 Tbsps virgin olive oil
4 tsps garlic cloves, minced
½ tsp salt
½ tsp pepper
¼ tsp dried oregano
¼ tsp crushed chilli flakes

Chicken and Vegetables
4 boneless, skinless chicken breasts
⅓ cup grated Parmesan
8 baby potatoes
1 parsnip, cut to 7cm lengths
2 carrots peeled
1 zucchini, cut in half lengthwise



  1. In a jar, add balsamic vinegar, olive oil, garlic, salt, pepper, oregano and chilli flakes.
  2. Shake well and set aside.


  1. Wash and pat dry the chicken breasts, add to a bowl and pour over marinade.
  2. Cover and marinate for one hour or overnight.


  1. Mix all ingredients for the bruschetta topping and spoon onto toasted bruschetta. For the chicken and vegetables
  2. Preheat the oven to 200°C.
  3. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside. 4. Line the sheet with the veggies.
  4. Place the marinated chicken on top of the veggies. Pour over the remaining marinade
  5. Bake in the oven for 20 minutes then remove the pan.
  6. Pour the pan juices over the chicken.
  7. Take the pan out after about 30 minutes, sprinkle the parmesan on top of the chicken and half the bruschetta.
  8. Bake for another 10 to 15 minutes, or until the chicken is cooked through and juices run clear
  9. Remove pan from oven, serve with the remaining bruschetta and some grilled vegetables

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