Nutrition Facts

Serving Size 296 g

(Approx. 6 Servings)

Amount Per Serving

Calories	350	Calories From Fat	120

% Daily Value*

Total Fat 14 g	22%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 85 mg	28%

Sodium 370 mg	15%

Total Carbohydrate 24 g	8%

Dietary Fiber 1 g	4%

Sugars 6 g

Protein	34 g

Vitamin A 20%	•	Iron 8%

Vitamin C 25%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sheet Pan Bruschetta Chicken with Potatoes

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

16 Oz Italian Herb Baby Potatoes

24 Oz cherry tomatoes

1/4 cup(s) olive oil

1 Tbsp garlic cloves, peeled, minced

2 Lb natural boneless, skinless chicken breasts, about 3 full chicken breasts

2 Tbsp Balsamic Vinegar Glaze, as needed

1/2 cup(s) fresh basil, roughly chopped as needed for topping

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Instructions

Preheat oven to 400ºF. Line a sheet pan with foil or parchment paper.

Arrange frozen potatoes evenly on prepared pan.

In a bowl, combine tomatoes, olive oil and garlic, toss to coat then spread out on sheet pan.

Cut chicken breasts into thirds on a bias or angle so they will lay flat in pan. Season liberally with salt and pepper and place evenly among vegetables.

Bake 25 to 35 minutes or until chicken is fully cooked.

Remove from oven and rest at least 15 minutes.

Drizzle with balsamic reduction and sprinkle chopped basil over pan evenly before serving. Season to taste as needed.