Make dinner time less stressful with easy prep and easy clean-up. 

This Sheet Pan Bruschetta Chicken with Roasted Asparagus is quick, nourishing, and delicious!

Sheet pan dinners have been lifesavers during busy weeks. Throw ingredients together on a sheet pan and roast for a simple sheet pan dinner. They make busy weeknights a bit more manageable. With just only one pan to clean up, count me in.

– 4 pieces chicken breast, boneless and skinless – salt and pepper – 1 lb. asparagus, ends trimmed – 1 teaspoon olive oil – 4 ounces mozzarella cheese – For the bruschetta: – 2 cups cherry tomatoes, halves – 1 tablespoon olive oil – 1 teaspoon balsamic vinegar – 2 cloves garlic, minced – ¼ cup fresh basil, chiffonade – salt and pepper, to taste


1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, or spray with non-stick spray. 2. In a small bowl, combine the tomatoes, olive oil, balsamic vinegar, garlic, basil, salt, and pepper. Set aside. 3. Season both sides of the chicken with salt and pepper. Place chicken in a line on one end of the prepared baking sheet. 4. Place asparagus on the opposite side of the baking sheet in a single layer. Drizzle olive oil, salt, and pepper over asparagus. Toss to combine to evenly coat. 5. Place in the oven and bake for 25 minutes. Remove from oven and top chicken with mozzarella cheese. Toss the asparagus. Cook for an additional 5-10 minutes until chicken reaches an internal temperature of 165 degrees F and asparagus is tender. 6. Top chicken with bruschetta and serve immediately.