Chicken Caprese Sheet Pan Dinner
from kristineskitchenblog.comThis chicken caprese sheet pan dinner is a one pan meal that's fresh, flavorful and easy to make! It has fresh veggies and chicken breasts topped with melty mozzarella, roasted tomatoes, a drizzle of balsamic and fresh basil. It can be a meal on its own, or serve it with a salad, rice, orzo, or sliced bread.
Servings: 4 servings
Calories: 361kcal
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon good quality balsamic vinegar plus more for drizzling
- 1 teaspoon Italian seasoning
- ½ teaspoon fine sea salt plus more more seasoning the chicken
- ¼ teaspoon black pepper plus more more seasoning the chicken
- 1 yellow bell pepper chopped into 1-inch pieces
- 1 medium zucchini sliced into ½-inch thick half rounds
- 1 small bunch asparagus tough ends trimmed off and cut into 2-inch long pieces
- 8 ounces whole cherry tomatoes 1 ½ cups
- 4 small boneless, skinless chicken breasts about 6 ounces each
- 4 slices (¼-inch thick) fresh mozzarella cheese about 4 ounces
- thinly sliced fresh basil for serving
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt and pepper.
- Put the veggies in a large mixing bowl: yellow bell pepper, zucchini, asparagus and cherry tomatoes. Spoon half of the olive oil/seasoning mixture over the veggies and toss to coat.
- Optional: Pound the chicken breasts to tenderize them and even out their thickness. To do this, place chicken in a zip-top plastic bag (or between two slices of plastic wrap) and pound with a meat mallet or rolling pin until they are an even thickness.
- Place the chicken breasts on the baking sheet. Season both sides with salt and pepper. Spoon or brush the remaining olive oil/balsamic seasoning mixture over the top of the chicken. Add the vegetables to the pan around the chicken.
- Bake for 15-20 minutes, or until chicken is cooked through to 165°F and vegetables are tender.
- Top each chicken breast with a slice of fresh mozzarella. Bake for 2-3 more minutes, until the cheese starts to melt. Remove from the oven.
- Spoon some of the roasted tomatoes from the pan over the chicken. Then drizzle chicken with a little balsamic vinegar if desired. Garnish with fresh basil and enjoy!
Video
Nutrition
Calories: 361kcal | Carbohydrates: 12g | Protein: 34g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 95mg | Sodium: 614mg | Potassium: 994mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1520IU | Vitamin C: 84mg | Calcium: 203mg | Iron: 4mg
