– 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.