sheet pan caprese chicken

with veggies
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

FOR THE CAPRESE CHICKEN

  • 2 large chicken breasts (1 ½ lbs.), sliced horizontally in half
  • ½ cup balsamic vinaigrette
  • kosher salt and cracked black pepper
  • 1 bunch asparagus, trimmed
  • ½ pint cherry tomatoes
  • 1 yellow squash, halved and sliced into ½-inch pieces
  • olive oil, for drizzling
  • 8 oz. shredded mozzarella
  • 1 large tomato, sliced
  • ¼ cup loosely packed fresh basil, chiffonade
  • balsamic glaze, for drizzling

FOR THE BALSAMIC VINAIGRETTE

  • ¼ cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • ½ cup plain Greek yogurt
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • ½ cup olive oil

Instructions

FOR THE CAPRESE CHICKEN

  • In a large zip top bag or shallow container add 2 halved chicken breasts and pour ½ cup balsamic vinaigrette over the top; toss to coat. Marinate for 1 hour or up to 24 hours in the refrigerator.
  • Preheat oven to 400°F. Pull out a sheet tray that’s nonstick or line with foil or parchment paper.
  • Add 1 bunch asparagus, ½ pint cherry tomatoes, and 1 squash halved and sliced into ½-inch pieces to the sheet pan. Drizzle with oil and liberally season with salt and pepper. Toss to coat and spread evenly on the sheet pan.
  • Remove chicken from marinade and nestle between veggies in the center of the sheet pan. Transfer to oven and cook for 15 minutes.
  • Top each piece chicken with 2 oz shredded mozzarella followed by 1 slice tomato. Season tomatoes with salt and pepper and a drizzle of oil.
  • Return to the oven and continue cooking for an additional 5 minutes or until chicken is fully cooked through (165°F).
  • Drizzle tomatoes and chicken with balsamic glaze, top with ¼ cup chiffonade basil and serve immediately.

FOR THE BALSAMIC VINAIGRETTE

  • Combine ¼ cup balsamic vinegar, 2 teaspoons Dijon, ½ cup yogurt, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl or mason jar. Add ½ cup oil and whisk or shake until well combined. Taste and adjust seasoning with additional salt and pepper.

SERVING SUGGESTIONS

  • Serve alongside brown rice or another cooked grain like farro to complete this meal.

SWAP SUGGESTIONS

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

MAKE AHEAD

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

Nutrition

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