Busy day? Already don’t feel like doing the dishes after dinner? lol I never feel like doing the dishes…ever. So try this recipe out. Although I don’t recommend serving on paper plates, (there will be no judging here) if that’s the decision, please double the paper plates up!
As you can see the chicken is placed in a bowl, ( I was allowing my chicken to thaw when this recipe came to mind, so an extra dish was added to wash for myself) skip putting in into a bowl, and place in the pan that you will be cooking it in. Place all the ingredients in and marinate for at least 30 minutes. The vinegar will will make the chicken extra tender, and leave it moist.
Chop up the red potatoes, into small pieces. This will really help with cooking them fully.
At this point add everything to the pan, plus the water (this will help the potatoes cook fully, and less of a vinegary taste), and place in the 400* oven and cook for 35-40 minutes.
Cut the broccoli into little pieces, so it will be able to cook evenly and quickly.
Place the broccoli into the pan, and cook the extra 10-12 minutes. ( I did however add some EVOO on top of the broccoli before putting it into the oven.)
Isn’t this bruschetta beautiful? Now let’s put it together. In a small bowl combine the bruschetta mixture. Yes I know that green stuff is not basil, it’s…parsley. The store I went to was out of basil. In all honesty the parsley was very tasty.
Place the chicken, potatoes, and broccoli on a plate, then add the bruschetta on top of the chicken, (the heat from the chicken will heat the tomatoes and they will transform into warm, slightly roasted things of beauty) and enjoy! Healthy, easy, and tastes amazing!