Ingredients

2 – 4 boneless, skinless chicken breasts

Sea salt and fresh ground pepper, to taste

16 ounces baby red potatoes or sub cauliflower

2 TBSP olive oil

3 garlic cloves, minced

1 tsp dried oregano

1 tsp dried basil

1/3 cup freshly grated Parmesan

4 ounces fresh mozzarella cheese, cut into 2-4 slices

For Bruschetta

2 cups cherry tomatoes, halved

2 TBSP olive oil

1 TBSP balsamic vinegar

2 garlic cloves, minced

1/4 cup basil leaves, thinly sliced

Sea salt and fresh ground pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Lightly oil a baking sheet.
3. Making the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with sea salt and pepper to taste.
4. Season chicken with sea salt and pepper to taste. Place chicken in a single layer onto one side of the baking sheet.
5. Place potatoes or cauliflower on the opposite side of the baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with sea salt and pepper to taste. Gently toss to combine.
6. Place in oven and bake until the chicken is cooked through and potatoes/cauliflower are golden brown and crispy, about 20-25 minutes.
7. Top chicken with mozzarella during the last 10 minutes of cooking time.
8. Serve immediately and top chicken with bruschetta.
9. Enjoy!