I am really making an effort to introduce new recipes that appeal to the entire family, require minimal effort and come together quickly. I received this recipe in an email from Easy Family Recipes (https://easyfamilyrecipes.com). I highly recommend signing up for their weekly emails for excellent meal planning ideas.
I’ll include the actual recipe below, but please know I deviated A LOT from the original. I wanted to use the veggies my family members enjoy. This is the Easy Family Recipes version: https://easyfamilyrecipes.com/caprese-chicken-sheet-pan-dinner/
Caprese Chicken and Veggies
Ingredients
For the chicken:
- 2 lbs boneless skinless chicken breast, (about 4 thin chicken breasts)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp Italian seasoning
- 3 roma tomatoes, sliced
- 4 oz buffalo mozzarella
For the vegetables:
- 1 cup broccoli florets
- 1 cup yellow squash, chopped to thick bite sized pieces
- 1/4 red onion, roughly chopped
- 1 cup mushrooms, sliced
- 1/2 cup grape tomatoes
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Garnish
- 1/4 cup fresh basil, chopped
- Balsamic Glaze
Instructions
- Mix the garlic powder, salt and Italian seasonings and season each side of the chicken breasts. Lay each breast flat on one side of a large cookie sheet.
- Mix the vegetables together and spread them on the other side of the cookie sheet. Then drizzle with olive oil and season with the garlic powder, salt and pepper.
- Bake at 375ËšF for 15 minutes.
- Remove the cookie sheet and top the chicken with tomato and mozzarella and place back in the oven for 5-10 minutes or until cheese is melted and starts to brown. Optional- broil for the last 1-3 minutes to get a nice browning on the cheese.
- Once done, top with your choice of freshly chopped basil and a drizzle of balsamic glaze. Serve hot and enjoy!
As you can see, I roasted grape tomatoes and Brussels sprouts rather than squash, mushrooms, onions and broccoli. We already eat a lot of broccoli and the other veggies are not fan favorites around here. The improvisations turned out great! I think these flavors will make any sides taste good.
My Version
I drizzled balsamic over the dish both before and after I cooked. I love it.
This dinner checks all the boxes and felt spring-like, but could certainly be enjoyed year round. I served with baked potatoes because carbs are life, but it doesn’t really need a side.
Add this to your rotation. You won’t be sorry.
