sheet pan caprese chicken

with veggies
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4


  • 2 chicken breasts sliced horizontally in half
  • ½ cup balsamic vinaigrette for marinating
  • 1 bunch asparagus trimmed
  • ½ pint cherry tomatoes
  • 1 yellow squash cut into ½-inch pieces
  • olive oil
  • 8 ounces shredded mozzarella
  • 1 large tomato slices
  • ¼ cup fresh basil chopped
  • balsamic glaze


  • In a large resealable bag or shallow container add 2 large chicken breasts sliced horizontally in half and pour ½ cup balsamic vinaigrette over the top and toss to coat. (If you’d like to make your own vinaigrette for marinating, check out this recipe)  Marinate for 1 hour or up to 24 hours in the refrigerator.
  • Meanwhile prep vegetables. Trim 1 bunch of asparagus ends and slice the 1 yellow squash.
  • Preheat oven to 400°F. Pull out a sheet tray that’s nonstick or line with foil or parchment paper.
  • Add the cut veggies to the sheet pan and drizzle with olive oil and liberally season with salt and pepper. Toss to coat and spread evenly on the sheet pan.
  • Remove chicken from marinade and nestle in between the veggies in the center of the sheet pan. Transfer to oven and cook for 15 minutes.
  • Remove chicken from the oven and top each piece of chicken with 8 ounces of shredded mozzarella followed by one tomato slice. Season tomatoes with salt and pepper and a drizzle of olive oil.
  • Return to the oven and continue cooking for an additional 5 minutes OR until chicken is fully cooked through (165°F).
  • Remove from the oven and drizzle tomatoes/chicken with Balsamic glaze or reduction, top with ¼ cup loosely fresh basil and serve immediately.


  • Serve the chicken and veggies alongside brown rice or another cooked grain like farro.


  • Protein: Swap chicken breast for chicken thighs.
  • Vegetarian: Swap chicken breasts for cauliflower steaks or baked potatoes.


  • Slice squash and store in an airtight container in the refrigerator for up to 3 days.


Calories: 454kcal | Carbohydrates: 13g | Protein: 41g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 763mg | Potassium: 1023mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1990IU | Vitamin C: 34mg | Calcium: 342mg | Iron: 4mg