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Sheet Pan Caprese Chicken

Sheet Pan Caprese Chicken with herbs, zucchini and peppers
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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.

Ingredients

Scale

1–1.5 pounds boneless skinless chicken breast
1 medium zucchini
1 medium yellow summer squash
1 bell pepper (red, orange or yellow)
1 pint cherry tomatoes
1–2 ears of corn
4 cloves garlic, minced
2 tsp oregano
juice from one lemon
1 Tbsp oil (avocado or olive)
2–3 Tbsp balsamic vinegar
1 cup fresh mozzarella pearls
fresh basil, chopped

Instructions

  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.

Notes

Optional- Skip the herbs and toss everything in pesto instead

Find it online: https://www.theleangreenbean.com/sheet-pan-caprese-chicken/