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Chicken caprese and vegetables on baking sheet.
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5 from 4 ratings

Chicken Caprese Sheet Pan Dinner

from kristineskitchenblog.com
This 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.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
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
Nutrition information is only an estimate.
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