Description
This flavorful and juicy sheet pan chicken margherita makes for a simple, yet satisfying dinner any night of the week. Serve over angel hair pasta, spaghetti squash or quinoa for a complete meal.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (about 4–6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon olive oil
- 1/2 cup basil pesto
- 1 heaping cup halved cherry or grape tomatoes
- 2 teaspoons lemon juice
- 4 slices mozzarella cheese
- 1/3 cup chopped fresh basil leaves
Instructions
- Preheat the oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat; set aside.
- Put the chicken breasts in a large plastic bag and seal it. Pound the chicken breasts using a flat edge kitchen mallet to about 1/2-inch thickness.
- Add the salt, pepper, Italian seasoning, garlic powder and olive oil to the bag with the chicken. Close the bag and mix and massage the chicken with the oil and seasonings until they are evenly coated. Transfer onto the prepared sheet pan.
- Spread the basil pesto over each chicken breast, then arrange the cherry tomato halves on and around the chicken. Drizzle lemon juice over everything on the sheet pan. Place in the oven and bake for 25 minutes.
- Take the chicken out of the oven and place 1 slice of mozzarella cheese on each chicken breast. Return the sheet pan to the oven and bake for 3 to 5 minutes or until the cheese is melted and the chicken is fully cooked (internal temperature of 165°F).
- Remove the sheet pan from the oven and sprinkle the fresh basil over the chicken and tomatoes. Serve as is or over pasta, spaghetti squash, or quinoa.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 458
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 23 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 6.3 g
- Fiber: 1.2 g
- Protein: 52 g
- Cholesterol: 134 mg