For the chicken:

  • 4, 6oz boneless, skinless chicken breasts
  • Dash of Kosher salt
  • Dash of black pepper
  • 4 oz fresh mozzarella cheese, cut into 4 slices

For the potatoes:

  • 16 oz baby red potatoes, halved
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/3 cup freshly grated Parmesan

For the bruschetta:

  • 1 pint cherry tomatoes, halved
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 cup basil leaves, chiffonade
  • Dash of Kosher salt
  • Dash of black pepper


Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste. Set aside.
Slice large chicken breasts in half for faster, more even cooking. Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
Add potatoes, olive oil, garlic, thyme, oregano, basil and Parmesan to a plastic bag; season with salt and pepper, to taste. Gently shake bag to combine. Place potatoes onto the opposite side of the prepared baking sheet in a single layer.Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time. Serve immediately, topped with bruschetta.

Makes 8 servings
Serving Size: 1/8 of recipe, with ½ chicken breast (approx. 3 oz)


Calories 256.5
Fat 11.9g
Saturated Fat 4.1g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 6.3g
Cholesterol 60mg
Sodium 205mg
Potassium 294mg
Carbohydrate 12.2g
Fiber 1.7g
Sugar 2g
Protein 25.4g

Modified from