• 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.

SERVING SUGGESTIONS

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

SWAP SUGGESTIONS

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

WEEKEND PREP / MAKE AHEAD

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