Sheet Pan Caprese Chicken
Better Than TakeoutHigh ProteinLow-sodiumSheet PanChicken & PoultryDinnerDinnerGluten-freeSugar ConsciousLunchLunchCanada DayMother’s Day
Ingredients
- 1 large ball fresh mozzarella, about 226 g
- 2 medium field tomatoes
- 2 lbs (900 g) boneless, skinless chicken breasts, about 4
- 4 tbsp Rosemary Garlic Seasoning
- 1 cup Greek Dressing, or your choice of dressing, prepared
- 2 tbsp Greek Dressing Mix
- 3⁄4 cup olive oil
- 1⁄4 cup red wine vinegar
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Slice cheese into eight slices. Slice tomatoes into four slices each. Set aside.
- Cut chicken breasts in half. Place chicken on lined pan; coat with seasoning.
- Roast until chicken is cooked through, about 15–18 min. Top chicken with sliced tomato and cheese during the last 5 min of cooking.
- To serve, drizzle dressing on top. Season with salt and pepper, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 320, Fat 20 g (Saturated 6 g, 0 0 g), Cholesterol 90 mg, Sodium 160 mg, Carbohydrate 5 g (Fiber 1 g, Sugars 1 g), Protein 31 g.
Tips
Swap field tomatoes for cherry tomatoes—simply toss on sheet pan while chicken is cooking.
Perfectly Balance Your Plate
Serve with 2 cups leafy green salad and 1⁄2 cup pasta or rice.