Sheet Pan Caprese Chicken

Sheet Pan Caprese Chicken with herbs, zucchini and peppers

This Sheet Pan Caprese Chicken is the perfect weeknight dinner. Packed with summer vegetables and herbs for flavor, this one pan meal means cleanup is a breeze.



11.5 pounds boneless skinless chicken breast
1 medium zucchini
1 medium yellow summer squash
1 bell pepper (red, orange or yellow)
1 pint cherry tomatoes
12 ears of corn
4 cloves garlic, minced
2 tsp oregano
juice from one lemon
1 Tbsp oil (avocado or olive)
23 Tbsp balsamic vinegar
1 cup fresh mozzarella pearls
fresh basil, chopped


  1. Dice chicken and peppers into bite-sized pieces.
  2. Slice squash and zucchini, then cut slices in half or quarters.
  3. Place chicken, squash, peppers, zucchini and tomatoes on a large sheet pan. line with foil if desired.
  4. Mix garlic, lemon juice, oil and oregano in a small bowl and pour over sheet pan. Stir to combine.
  5. Add shucked corn on the cob to the sheet pan and bake at 400 degrees F for 12 min or until chicken pieces reach 165 degrees F.
  6. Transfer to serving bowl, slice corn off cobb, add mozzarella pearls, 2-3 Tbsp balsamic vinegar and chopped fresh basil to taste. Stir to combine and serve.


Optional- Skip the herbs and toss everything in pesto instead

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