Sheet pan Artichoke bruschetta chicken


Easy and healthy with lots of mediterranean flavors. This is perfect for fast family dinner. 


reusable baggie for marinating chicken 

large bowl to mix bruschetta 

sheet tray

parchment paper

tongs for scooping up your awesomely made dinner 


Pro tip: 

Marinate your chicken at least 2 hours before cooking or overnight. 


Avocado oil enough to lightly coat the chicken tenders approx 3-4 T. 

6 fresh garlic cloves smashed and chopped or in food processor 

8-10 Boneless skinless chicken tenders or 2 chicken breast cut down and pounded 

Remaining Ingredients/bruschetta:

1 can artichoke hearts 

1 bag green olives pitted (from Whole Foods)

2 pkg. sliced shiitake mushrooms 

Himalayan pink salt and fresh cracked black pepper

8 leaves sliced Fresh Basil 

4 slices provolone cheese optional 


Fresh mozzarella broken up and distributed


Pull out chicken 30 minutes before cooking take chill off 

Lay chicken single layer and season with salt, pepper, and granulated garlic  on parchment covered sheet pan. 

Bake just the seasoned chicken for 18 minutes at 400° Convection or 425° Conventional oven. 


Pull out and top with chopped artichokes, olives, mushrooms, basil, a drizzle of olive oil..pop back in oven for 10 minutes. 

Pull out for a final time and add cheese.  Broil for 2-5 minutes 

Until cheese is browned And crusty. 

total time cooking 30-33 minutes. 

Liv to Eat~


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