Sheet Pan Caprese Chicken
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
535 kcal
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Course
Main Course, Dinner
Sheet Pan Caprese Chicken
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Sheet Pan Caprese Chicken and Veggies is one of the best dinner recipes because it is so quick and easy to throw together on busy weeknights! Cubed potatoes, cherry tomatoes, and asparagus spears are tossed in a basil pesto sauce, roasted in the oven, and paired with juicy, tender, baked chicken breasts. It's a healthy one pan dinner the whole family will love!
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Ingredients
- 1 lb. potatoes cut into 1/2-inch cubes
- ½ cup basil pesto
- 1 lb. chicken breasts
- 16 oz. cherry tomatoes cut in half
- 2 Tbsp. olive oil
- 3 cloves garlic crushed
- 1 tsp. salt
- ½ tsp. black pepper
- 1 lb. asparagus cut into 1-inch pieces
- 4 oz. mozzarella cut into 4 slices
- fresh basil
- balsamic glaze
Instructions
- Preheat oven to 425°F.
- Toss cubed potatoes in ¼ cup of pesto and ¼ teaspoon of salt in a large bowl.
- Line a large baking sheet with parchment paper and spread potatoes out in a single layer. Bake in preheated oven for 10 minutes.
- Add tomato halves to the same bowl the potatoes were in along with 1 tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and 2 crushed garlic cloves. Toss to combine.
- Toss the tomatoes with the potatoes on the sheet pan. Push all of the vegetables to the sides of the pan to make space in the center.
- Pound chicken breasts with a meat mallet to 1-inch thick and cut into four 4-ounce portions.
- Place chicken breasts down the center of the baking sheet and top each chicken breast with 1 tablespoon of pesto and a sprinkle of salt.
- Reduce oven temperature to 375°F and return the pan to the oven for 20 minutes.
- Add asparagus to the large bowl along with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and 1 clove crushed garlic. Toss to combine.
- Spread out asparagus along the sides of the baking sheet with the other vegetables. Place one slice of mozzarella cheese on top of each chicken breast.
- Return to the oven for 10-15 minutes or until chicken is cooked through and asparagus is tender.
- Serve with balsamic glaze and additional fresh basil. Enjoy!
Notes
- large baking sheet
- Make sure you're using a large baking sheet (at least 13" x 18") in order to fit all of the chicken and vegetables.
Nutrition Information
Show Details
Calories
535kcal
(27%)
Carbohydrates
33g
(11%)
Protein
38g
(76%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Cholesterol
97mg
(32%)
Sodium
1099mg
(46%)
Potassium
1404mg
(40%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
2262IU
(45%)
Vitamin C
57mg
(63%)
Calcium
259mg
(26%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 38g | 76% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 97mg | 32% |
| Sodium | 1099mg | 46% |
| Potassium | 1404mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2262IU | 45% |
| Vitamin C | 57mg | 63% |
| Calcium | 259mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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