Caprese Chicken and Roasted Broccoli

Want to enjoy a low-carb dinner? Make this simple caprese chicken, which marries the fresh flavors of a caprese salad with a dose of lean protein. Ripe tomatoes, tangy balsamic and fragrant basil are a yummy ways to dress up your lean chicken breast. Serve with a side of roasted broccoli.

under 55 mins
lunch dinner

Ingredients for servings

  • 2 skinless, boneless chicken breasts 6 ounces each

  • 0.25 teaspoon salt

  • 0.25 teaspoon pepper

  • 1.5 pounds broccoli chopped

  • 2 cloves garlic minced

  • 1 Roma tomato sliced

  • 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 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.

  • 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.

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