Baked Caprese Chicken with Green Beans and Corn | Sheet Pan Dinner

Baked Caprese Chicken with Green Beans and Corn

Baked Caprese Chicken with Green Beans And Corn on baking sheet just out of the oven.

Baked Caprese Chicken with Green Beans and Corn

Tonia Bloom
By definition, caprese usually means a salad made with mozzarella, tomatoes, and basil. This easy sheet pan meal features all of that "caprese" goodness. Read the NOTES section below for tips on saving money and time.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Diet Blue, Low Carb
Servings 4
Cost $3.97 per serving

Equipment

  • 1 18" X 13" Rimmed Baking Sheet

Ingredients
  

  • 1 cup Grape or Cherry Tomatoes cut in half
  • 1 tablespoon Rice Vinegar
  • 2 tablespoons Grapeseed Oil
  • 2 teaspoons Kosher Salt
  • ¾ teaspoon Black Pepper
  • 8 Frozen Corn on the Cob Mini Ears let sit at room temp 20 min
  • 12 ounces Fresh Green Beans
  • 4 small Boneless Skinless Chicken Breasts 16-24 ounces total
  • 2 Lemon zested
  • 4 slices Low Moisture Mozzarella Cheese
  • 2 tablespoons Buttery Spread softened to room temp
  • ¼ teaspoon Garlic Paste such as Gourmet Garden™
  • ¼ cup + 2 tablespoons Fresh Basil chopped
  • Grapeseed Cooking Oil Spray

Instructions
 

  • Preheat oven to 425°F.
  • In a small bowl, stir together tomatoes, vinegar, 1 tablespoon oil, and a ¼ teaspoon each of salt and pepper. Set aside.

Bake Corn and Green Beans:

  • Place corn and green beans on baking sheet. Spray with the Grapeseed Oil. Sprinkle with 1 teaspoon salt. Toss in pan to coat veggies. Spread in an even layer. Bake in preheated oven for 10 minutes. Remove from oven.

Brown the Chicken:

  • While corn and beans are in the oven, sprinkle chicken with 1 teaspoon salt and ¼ teaspoon pepper. Heat 1½ teaspoons oil in a large skillet over medium-high heat. Add 2 chicken breasts to hot skillet. Cook, without moving for 4 minutes, or until bottoms are browned. Transfer chicken to a plate. Repeat process with last 2 chicken breasts and remaining 1½ teaspoons oil.

Bake Chicken, Corn, and Green Beans:

  • Push corn cobs to one end of baking pan. Push green beans to middle of baking pan. Place chicken, browned side up, on other end of baking pan. Sprinkle chicken evenly with lemon zest and top each breast with slice of cheese. Bake for 8-10 minutes, or until thickest part of chicken registers 160°F. Remove from oven

Finish the Dish:

  • Meanwhile, in a small bowl, stir together butter, garlic, basil, and remaining ¼ teaspoon each salt and pepper.
  • Stir 2 tablespoons basil into tomato mixture. Spoon tomatoes onto chicken in baking pan. Spread butter mixture onto corn in baking pan.
  • Divide chicken, corn, and green beans, and tomatoes evenly between 4 plates. Garnish with any leftover basil.

Notes

Corn on the Cob:  Choose frozen corn on the cob mini ears.  They taste just as good as fresh, plus they are already cleaned, cut, and ready to go.
Fresh Basil:  It can be more cost effective to buy the live basil plant (in the produce section of grocery store) then the small plastic containers of basil leaves.  At my local Walmart the live plant is $3.98 and the .75 oz container of leaves is $2.98.  Just make sure the live plant has more leaves than the small container.
Nutrition Facts
Baked Caprese Chicken with Green Beans and Corn
Amount per Serving
Calories
436
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
68
mg
23
%
Sodium
 
654
mg
28
%
Carbohydrates
 
36
g
14
%
Fiber
 
7
g
29
%
Sugar
 
5
g
6
%
Protein
 
30
g
60
%
Carb Count
 
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken Recipes, Dinner Recipes, Heart Healthy, High Protein
Food Groups ***Meat = 3 servings, Starch = 2 servings, Vegetable = 1.5 servings, Fat = 1 serving
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