Lunch / Dinner
Chicken Bruschetta Potato Wedges
You might assume that meals containing ten ingredients or less may be boring, or lacking in flavor, but that’s not the case here. Zesty bruschetta, made with seasoned potato wedges, chicken, and other goodies, prove that simple can be quite delicious.
Ingredients
FOR THE BALSAMIC, BOIL:
FOR THE POTATOES, TOSS:
COMBINE:
FOR THE CHICKEN, COOK:
Test Kitchen Tip
To make this dish even quicker, use a purchased balsamic reduction to drizzle over the bruschetta.
Instructions
Preheat oven to 425°.
For the balsamic, boil vinegar in a small saucepan over medium-high heat until reduced to ¼ cup, about 10 minutes; cool.
For the potatoes, toss potatoes with 2 Tbsp. oil and Italian seasoning. Arrange potatoes in a single layer on a baking sheet; bake 20 minutes.
Combine tomatoes, garlic, and 1 Tbsp. oil in a bowl; season with salt and pepper.
For the chicken, cook chicken in remaining 1 Tbsp. oil in a sauté pan over medium-high heat until cooked through, 8 minutes. Stir in onion; cook until beginning to soften, 3 minutes.
Top potatoes with chicken mixture and mozzarella; bake until mozzarella melts, 3 minutes. Drizzle bruschetta with balsamic reduction and top with basil.
You’ll know the balsamic vinegar has reduced enough when it leaves a clean trail on a spoon when swiped.
Give the potato wedges a flavor boost by tossing them with oil and Italian seasoning before baking.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 431
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 52mg 17%
Sodium 572mg 23%
Carbs 34g 11%
Fiber 3g 12%
Protein 22g
*Percent Daily Values are based on a 2,000 calorie diet.