Have dinner on the table in just 30 minutes with this Mozzarella Pesto Chicken Sheet Pan dinner. Everything bakes together on one sheet pan in this family favorite - cutting down on prep and dishes. It's also gluten free and lower carb.
8smallTomatoes - cut in half (or a box of cherry tomatoes)
1bunchAsparagus - trimmed
2tbspOlive Oil
1tbspBalsamic Vinegar
Sea Salt and Black Pepper
Fresh Basil Leaves - to serve
Instructions
Preheat the oven to 425°F/210°C.
4 small chicken breasts | Sea Salt and Black Pepper
Season the chicken breasts with sea salt & pepper and lay them on a parchment lined sheet tray.
4 tbsp Pesto | 8 slices Fresh Mozzarella
Spread each chicken breast with 1 tbsp pesto and lay 2 slices of mozzarella on top of each piece.
8 small Tomatoes
Arrange the halved tomatoes around the chicken and bake for 10 minutes.
Pull the chicken out of the oven and heat the broiler (grill) to medium high.
1 bunch Asparagus | Sea Salt and Black Pepper
Arrange the trimmed asparagus around the chicken, drizzle with half the olive oil and sprinkle with sea salt,
Put the sheet pan under the broiler (grill) to brown for a further 10 minutes or until chicken is cooked through (the juices run clear) and the mozarella is golden and bubbly.
2 tbsp Olive Oil | 1 tbsp Balsamic Vinegar
Dress the cooked asparagus lightly with the remaining olive oil and the balsamic vinegar.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.