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Name: Caprese Chicken and Roasted Broccoli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 skinless, boneless chicken breasts (6 ounces each or 340 gra; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 pounds broccoli chopped (680 grams); 2 cloves garlic minced; 1 Roma tomato sliced (90 grams); 2 sprigs basil leaves thinly chopped; 4 slices fresh mozzarella (1 ounce or 28 grams per slice); 2 tablespoons balsamic vinegar; 2 teaspoons dijon mustard (certified gluten-free if necessary); 2 teaspoons brown sugar; 3 tablespoons olive oil

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INGREDIENTS

2 skinless, boneless chicken breasts (6 ounces each or 340 gra
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds broccoli chopped (680 grams)
2 cloves garlic ; minced
1 Roma tomato sliced (90 grams)
2 sprigs basil leaves thinly ; chopped
4 slices fresh mozzarella (1 ounce or 28 grams per slice)
2 tablespoons balsamic vinegar
2 teaspoons dijon mustard (certified gluten-free if necessary)
2 teaspoons brown sugar
3 tablespoons olive oil

Recipe

INSTRUCTIONS

Preheat oven to 400 degrees F (204 degrees C).

Slice the chicken breasts in half and then season and tenderize with salt and pepper. Set aside.

Whisk together balsamic vinegar, mustard, brown sugar and olive oil. Toss half with the broccoli and spread out onto a sheet pan. Sprinkle with salt and roast for 25 minutes, shaking midway.

Heat a grill pan over medium-high heat. Brush with some oil and then grill chicken on both sides for about 2 minutes (If grill pan isn’t large enough to fit all the chicken pieces, transfer grilled pieces to a sheet pan). Transfer chicken to the oven and cook for another 8 to 10 minutes. In the last 2 minutes of cooking, add a slice of mozzarella to each chicken breast.

When chicken is done, top cheese with a basil leaf and tomato slice. Drizzle with rest of the sauce, and enjoy with your crunchy, roasted broccoli.

NOTES

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Caprese Chicken and Roasted Broccoli

2 skinless, boneless chicken breasts (6 ounces each or 340 gra
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds broccoli chopped (680 grams)
2 cloves garlic minced
1 Roma tomato sliced (90 grams)
2 sprigs basil leaves thinly chopped
4 slices fresh mozzarella (1 ounce or 28 grams per slice)
2 tablespoons balsamic vinegar
2 teaspoons dijon mustard (certified gluten-free if necessary)
2 teaspoons brown sugar
3 tablespoons olive oil

Preheat oven to 400 degrees F (204 degrees C).

Slice the chicken breasts in half  and then season and tenderize with salt and pepper. Set aside.

Whisk together balsamic vinegar, mustard, brown sugar and olive oil. Toss half with the broccoli and spread out onto a sheet pan. Sprinkle with salt and roast for 25 minutes, shaking midway.

When chicken is done, top cheese with a basil leaf and tomato slice. Drizzle with rest of the sauce, and enjoy with your crunchy, roasted broccoli.

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Nutrition

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Serving Size: 1 Recipe (751g)
Recipe Makes: 1 Recipe

Calories: 203
Calories from Fat: 92 (45%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 14.5mg		0 %
Potassium 103.6mg		3 %
Total Carbohydrate 26.9g		8 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 26.6g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 203

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