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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


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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