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What do you get when you take one pan + chicken + veggies x 30 minutes? One super simple and delicious complete dinner! My One Pan Caprese Chicken and Veggies will soon be your family's favorite! 
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5 from 1 vote

One Pan Caprese Chicken and Veggies

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 2
Author: Chelsea LeBlanc

Ingredients

Marinade

  • 2 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 1 Tbsp olive oil
  • 1/2 Tbsp lemon juice
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper

Chicken and Veggies

  • 4 chicken tenders or 2 chicken breast halved
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/2 lb green beans trimmed
  • 1/2 pint cherry tomatoes
  • 1/4 cup loosely packed basil chiffonade
  • 4 slices of fresh mozzarella cheese
  • balsamic reduction store bought

Instructions

  • Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 2 tablespoons and place in a small bowl. Store in the fridge. This will be your veggie marinade.
  • Pour remaining marinade in a plastic bag. Add chicken and toss to coat. Marinate in the refrigerator 6-8 hours. I let mine marinate over night.
  • When ready to cook, let chicken sit at room temperature for 10 minutes. Meanwhile prep vegetables and line a sheet pan with aluminum foil. Spray foil with nonstick cooking spray.
  • Preheat oven to 400 degrees F.
  • Add green beans and tomatoes to baking sheet. Add 1 tablespoon olive and 1/4 teaspoon salt to reserved balsamic marinade. Drizzle the sauce over the veggies and toss in the marinade.
  • Add the chicken to the pan and bake for 15 minutes at 400 degrees F.
  • Remove the pan from the oven and top chicken with mozzarella cheese. Bake for an additional 5 minutes or until the cheese melts.
  • Drizzle with balsamic reduction and garnish with fresh basil.
  • Enjoy!
  • Note: Double the recipe for a family of 4.