Caprese Chicken Traybake
Sheet-pan roasted chicken with cherry tomatoes, fresh mozzarella, and basil in a balsamic glaze. One-pan meal that combines protein and roasted vegetables, finished with a crispy herb topping.
Ingredients
Method
Preheat oven to 425°F. Pat chicken breasts dry and season both sides with salt and pepper.
Halve cherry tomatoes and cut zucchini into 1-inch pieces. Thinly slice red onion and tear mozzarella into bite-sized pieces.
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, lemon juice, salt, and pepper.
Arrange chicken breasts on a large sheet pan. Scatter zucchini and red onion around the chicken. Drizzle dressing over chicken and vegetables.
Roast for 25 minutes until chicken reaches an internal temperature of 165°F.
Remove from oven, scatter cherry tomatoes and half the basil across the pan, then return to oven for 5–8 minutes until tomatoes just begin to soften.
Top with torn mozzarella and remaining basil. Serve immediately while the cheese is still warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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