Sheet pan dinners are a busy parent’s best friend, and this caprese chicken one is delicious! They’re easy, quick to clean up, and can be made SO many different ways…an all around win in my book.
INGREDIENTS
4 chicken breasts
1 box chickpea pasta (I use @tolerantfoods)
1/2 cup avocado oil Italian dressing (I use @primalkitchenfoods)
1 lb container grape tomatoes
1 Tbsp extra virgin olive oil
1 tsp sea salt
1 tsp fresh cracked black pepper
1/2 tsp garlic powder
Drizzle of super dense balsamic glaze (I use @seggianofoods)
Sprinkle of fresh basil
HOW TO MAKE
-Using the flat side of a meat mallet, pound chicken until even thickness.
-Put chicken and Italian dressing in an airtight container to marinate for at least an hour.
-Preheat oven to 400.
-Spread tomatoes onto baking sheet and drizzle with olive oil. Sprinkle sea salt, pepper, and garlic powder on top, then give baking sheet a little shake to coat tomatoes.
-Nestle chicken breasts between tomatoes, and pour remainder of marinade on top.
-Bake uncovered for 20-25 minutes (depending on the oven). Tomatoes should start to burst.
-Remove from oven, and place a thin slice of mozzarella over each chicken breast.
-Bake for 8-12 more minutes, until meat thermometer reads 160 degrees and cheese is melted. Pan will have a lot of liquid in it, so be careful when taking it out of the oven!
-Drizzle balsamic glaze over chicken and tomatoes, and sprinkle fresh basil on top.
-Serve over a bed of pasta and pour juice from baking sheet over it (I also add some olive oil, balsamic vinegar, fresh lemon juice, fresh basil, and parmesan to the pasta). You can also serve over greens, or on its own!