EZPZ Tuscan Chicken with Roasted Broccoli & Potatoes
Course: DinnerCuisine: ItalianDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
35
minutesIngredients
2 Chicken Breasts
1 Roma tomato
1 cup shredded mozzarella cheese
5 yukon gold potatoes
about 2 cups broccoli florets, chopped into bite sized pieces
AOOC Tuscan Herb Olive Oil
Basik’s Italian Seasoning Blend, or your own mix of “tuscan” spices
salt & pepper
AOOC Traditional 18-Year Balsamic
Directions
- Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces, and if necessary, cut broccoli florets into bite-sized pieces.
- Drizzle Tuscan Herb onto baking sheet. Toss potatoes on one side and broccoli on the other.
- Drizzle with a little more Tuscan Herb and add salt and pepper. Add about 1 Tbsp Basik’s Italian Seasoning (or your choice of Tuscan spices) to potatoes. Roast veggies till browned and tender, about 20-25 minutes. (If broccoli is done before potatoes, remove from oven and set aside while potatoes finish)
- While veggies cook, thinly slice tomato into 6 pieces. Heat a large pan to medium-high heat. Add a drizzle of Tuscan Herb Olive Oil then add tomato slices. Cook until softened and lightly charred, about 1-2 minutes a side. Season with salt and pepper.
- Once tomatoes are done, season chicken breasts with salt, pepper, and Basik’s Italian Seasoning. Add another drizzle of Tuscan Herb to pan used for tomatoes and cook chicken breasts over medium-high heat for about 5-6 minutes per side, until browned and cooked through.
- During last 1-2 minutes of cooking, top chicken with tomato slices and mozzarella. Cover pan until cheese melts. Divide chicken, potatoes, and broccoli between plates, and serve with 18 Year Balsamic drizzled over chicken and broccoli!
