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Italian Wedge Nachos

JR Roberson joins us from Fit Republic to show how to make a quick and easy meal.

Posted: Mar 22, 2018 9:29 AM

INGREDIENTS:

1 (24-oz.) package frozen rosemary garlic oven fries

1 sliced zucchini

3 slices chopped bacon

2 (8-oz.) boneless, skinless chicken breasts

1 tsp. italian seasoning

Kosher salt and black pepper

2 tbsp. olive oil

1 1/2 c. shredded Italian five-cheese blend

1 pt. Grape tomatoes, halved

1 Chopped Garlic Clove

2 tsp. balsamic vinegar

1/3 c. Torn fresh basil leaves

Preheat oven to 475°F. Bake rosemary garlic oven fries, zucchini, and bacon in a single layer on a lightly greased baking sheet, stirring once, 15 minutes.

Meanwhile, season chicken breasts with Italian seasoning, and kosher salt and black pepper. Cook in 1 tablespoon olive oil in a medium skillet over medium-high heat until cooked through, 5 to 6 minutes per side; chop. Push potatoes to middle of baking sheet and top with chopped chicken and Italian five-cheese blend. Bake until cheese is melted, 3 to 4 minutes.

Meanwhile, toss together grape tomatoes, garlic, 1 tablespoon olive oil, and balsamic vinegar. Season with kosher salt and black pepper. Spoon tomato mixture and basil over potatoes. Serve immediately.

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A very weak cold front has moved through Wednesday night and will continue to give us the chance for showers and thunderstorms across the area once again on Thursday night and Friday morning. Temperatures will remain in the low 90s through Saturday.
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