baked chicken caprese
this sheet pan caprese chicken is not only healthy, but absolutely delicious and easy to make! a high protein meal that is family and leftover friendly.
Ingredients
- 2 chicken breasts
- 4 oz fresh mozzarella , 2 slices total
- 2 tbsp oregano, dried, crushed (1 tbsp for chicken breast)
- 2 tbsp basil, dried, crushed (1 tbsp for chicken breast)
- 1/2 tsp sea salt, to taste
- fresh basil leaves, for plating
thyme roasted potatoes
- 10 red potatoes, cube cut
- 1/4 cup thyme
- sea salt, to taste
- olive oil / olive oil spray, for baking tray
Instructions
baked chicken caprese
- preheat the oven to 400 degrees F
- line two baking tray with aluminum foil. spray with olive oil spray or drizzle with olive oil
- place the two chicken breasts on one of the trays and set the other aside for the potatoes
- drizzle the chicken breasts with olive oil
- mix the dried oregano + basil then spread in an even layer on top of the chicken breasts. season with sea salt (to taste)
- put the chicken into the oven and cook for 20 minutes
- remove the chicken from the oven and top each with a slice of mozzarella and tomato
- put back in the oven and cook for an additional 10 minutes
- remove the chicken breasts from the oven, they should be golden and the mozzarella melted
- ensure that the chicken breasts are cooked fully through and top with the fresh basil when plating
thyme roasted potatoes
- rinse and dry the red potatoes
- cut the red potatoes into chunks
- spread them out in an even layer on the greased baking sheet and drizzle with olive oil
- add thyme + sea salt and mix until the thyme fully covers the potatoes
- place into the oven and bake for 20 minutes
- the face down sides of the potatoes should be crispy by now. flip the potatoes and put them back in the oven for an additional 10 minutes
- once fully cooked and crispy, remove from the oven
- plate with the finished baked chicken caprese and enjoy!
Nutrition
Calories: 400kcal