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I do believe if someone asked me what my favorite flavor is…I would say “Bruschetta”. 🙂 There is something about fresh tomato and basil that speaks to me. I’ve created many dishes over the past 13 years that highlight this fabulous duo. Skillet Bruschetta Chicken and Bruschetta Pasta Salad, rise to the top of the list. Today, I’ve combined these flavors into a Sheet Pan Chicken Dinner that is so easy to assemble, you won’t believe it. Besides being fabulous in flavor, it’s also the latest edition to the new recipe category Sugar Free/Gluten Free. 🙂

Let me show you how to make it happen!

Chicken tenders…

… are seasoned simply…

…and roasted alongside grape tomatoes and eggplant…

…then tossed with fresh basil, parmesan cheese, and a few seasonings.

The result is delightful, my friends. So simple. So healthy. So fabulous!

Hope some of you get a chance to try it!

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Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 pounds fresh chicken tenders
  • 4-5 Tb Johnny's Garlic Seasoning
  • 1 large egg plant
  • 2 pints grape tomatoes
  • 1/4 C fresh basil, chopped
  • 1 Tb fresh lemon
  • 1/2 tsp garlic salt
  • 1/4 C parmesan cheese

Instructions

  1. Preheat your oven to 450 degrees, line 2 large baking sheets with foil and spray them generously with cooking spray.
  2. Cut your eggplant into chunks and spread it out over half of each sheet pan. Add the grape tomatoes to the egg plant and spray with cooking spray.
  3. Dredge your chicken tenders in the Johnny's Garlic Seasoning, coating both sides. Lay the chicken out evenly over the empty side of the baking sheets and spray generously with cooking spray.
  4. Bake for 20 minutes or until the inside of the chicken is no longer pink.
  5. Toss the roasted veggies with the fresh basil, lemon juice, garlic salt and parmesan cheese.
  6. Serve and enjoy! I like to serve it alongside quinoa or chic peas.

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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