March 5, 2019
This Sheet Pan Chicken Caprese comes together in a flash and you will love every bite! It's made with a homemade basil pesto sauce and topped with fresh cheese and tomatoes. I love this dish and make it often!
RECIPE Sheet Pan Chicken Caprese
8-12 chicken tenders or 4-5 chicken breasts (thawed)
½ c pesto-see recipe below
2 cups shredded cheese (I like mozzarella)
3 roma tomatoes (sliced)
3-4c veggie of choice-(I did broccoli & green beans, whichever veggie you prefer)
Side of rice (optional)
2-3 c fresh basil
¼ c avocado/olive oil
¼ c pine nuts or pumpkin seeds
¼ tsp salt
¼ tsp pepper
2 cloves of garlic
Squeeze of lemon juice
Start by preheating your oven at 415 degrees
Make your pesto first by adding all the ingredients to a high speed blender. Blend until it’s thick and creamy, add a little water if it’s seems too chunky.
Now take your baking sheet and put a piece of parchment paper down, this makes for easy cleanup and nothing will stick.
Place your chicken tender or breasts down on the baking sheet-they should take up about half the cookie sheet.
Spread your pesto all over the top of the chicken. Now add your shredded cheese.
Cut your tomatoes so they are thinly sliced and add those to the top. Sprinkle with some salt and pepper for flavor.
Take your veggies and place them on the other half of your baking sheet. I used green beans and broccoli and they were frozen but you can use whatever you have on hand. Place a few tablespoons butter on top with some salt and pepper as well.
Place in the oven and cook for 30-35 minutes until the cheese is bubble and the chicken is cooked all the way through. If you’re cooking chicken breasts it may take 5-10 minutes longer depending on how big they are.
Take out of the oven and let cool for a few minutes and now your ready for dinner, enjoy!
I like to add a side of rice with this, but that is completely optional, whatever you prefer to eat with it!