Sheet Pan Bruschetta Chicken and Veggies : Easy Healthy & Flavorful

Sheet Pan Bruschetta Chicken and Veggies is a quick, healthy, and delicious meal that’s perfect for busy weeknights. Juicy, seasoned chicken breasts are roasted alongside colorful veggies and topped with fresh, tangy bruschetta for an irresistible flavor combination. Best of all, everything cooks on one pan for easy cleanup!

Why You’ll Love This Recipe

• One-Pan Meal – Minimal dishes, maximum flavor!

• Healthy & Nutritious – High in protein and packed with fresh veggies.

• Bursting with Flavor – Classic bruschetta topping adds freshness.

• Perfect for Meal Prep – Store leftovers for quick and easy meals.

Ingredients You’ll Need

For the Chicken:

• 2 large boneless, skinless chicken breasts (halved lengthwise for quicker cooking)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Bruschetta Topping:

• 1 cup cherry tomatoes (diced)

• 2 tablespoons fresh basil (chopped)

• 1 tablespoon balsamic vinegar

• 1 teaspoon olive oil

• 1 clove garlic (minced)

• ¼ teaspoon salt

• ¼ teaspoon black pepper

For the Roasted Veggies:

• 1 cup zucchini (sliced)

• 1 cup bell peppers (chopped)

• ½ cup red onion (sliced)

• 1 tablespoon olive oil

• ½ teaspoon Italian seasoning

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Optional Garnishes:

• ¼ cup shredded mozzarella or Parmesan cheese

• Balsamic glaze (for drizzling)

Step-by-Step Instructions

Step 1: Preheat & Prepare Ingredients

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.

2. Slice chicken breasts in half and pat them dry with a paper towel.

Step 2: Season the Chicken

1. In a small bowl, mix olive oil, garlic powder, Italian seasoning, salt, and pepper.

2. Rub the seasoning mixture over both sides of the chicken pieces.

Step 3: Prep the Veggies

1. In a large bowl, toss zucchini, bell peppers, and red onion with olive oil, Italian seasoning, salt, and pepper.

2. Spread the veggies evenly on one side of the sheet pan.

Step 4: Bake the Chicken & Veggies

1. Arrange the seasoned chicken on the other side of the sheet pan.

2. Bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

3. For extra crispiness, broil for 2-3 minutes at the end.

Step 5: Make the Bruschetta Topping

1. In a bowl, mix cherry tomatoes, fresh basil, balsamic vinegar, olive oil, garlic, salt, and pepper.

2. Let the mixture sit for 5 minutes to allow the flavors to meld.

Step 6: Assemble & Serve

1. Spoon the bruschetta topping over the cooked chicken.

2. Sprinkle with mozzarella or Parmesan cheese (if using) and drizzle with balsamic glaze.

3. Serve immediately with the roasted veggies on the side.

Pro Tips for the Best Sheet Pan Bruschetta Chicken

• Use Fresh Ingredients – Fresh basil and ripe tomatoes make all the difference.

• Cut Evenly – Chop veggies uniformly for even roasting.

• Add Cheese for Extra Flavor – Melty mozzarella makes it even better.

• Marinate Chicken – Let chicken sit in seasoning for 15-30 minutes for deeper flavor.

Variations & Customizations

• Low-Carb Option – Serve over cauliflower rice or zucchini noodles.

• Add More Protein – Toss in chickpeas or white beans for extra protein.

• Dairy-Free – Skip the cheese or use a plant-based alternative.

Frequently Asked Questions

1. Can I Use Chicken Thighs Instead of Breasts?

Yes! Chicken thighs add extra juiciness but may need an extra 5 minutes of baking time.

2. How Do I Store Leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

3. Can I Make This Ahead of Time?

Yes! Prep the bruschetta topping and chop the veggies ahead for a quick dinner.

Final Thoughts

This Sheet Pan Bruschetta Chicken and Veggies recipe is an easy, delicious, and healthy meal that’s perfect for any night of the week. Try it today and enjoy a hassle-free, flavor-packed dinner! 🍅🥗🔥