Schedule a Visit 855-965-2212

Nutritional Tips Nutritional Recipes Ask Our Nutritionist COA Nutritionist
Selecting Childcare Mind & Body Matters Safety & Security How We Do It Always Close By FAQ Testimonials Our Tuition Engagement/Partnering Military Resources
Just Read Nutrition Fitness Infant Toddler Preschool Pre-K Kingdergarten Grades 1-5 School Age Summer Camp Enrichment Programs Designated Learning Areas Assessments
Infant Toddler Preschool Kindergarten Summer Camp School Age Playground Link Parent Reflections Be The Best
Enroll Online Mind & Body Matters Star Curriculum Just Read Program Nutrition Program Fitness Program Apple A Day Blog Meet Bentley Bentley in Action Bentley Gallery Bentley Games Bentley Books Traveling Bentley Monthly Menu School Events Newsletter Parent Referal Childcare Tax Credit Emergency Alerts
logo

Contact Us Today: (855) 965-2212

855 965 2212

Nutritional Recipes

Sheet Pan Caprese Chicken

Written by COA Nutrition Team On March 1, 2019

Inspired by the classic appetizer, this full meal is made on only one sheet pan and quick enough for a weeknight. Serve it with whole-wheat spaghetti pasta tossed in olive oil.

INGREDIENTS:

  • 4 tablespoons olive oil, divided
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper
  • 2 pints cherry tomatoes
  • 6 boneless, skinless chicken breasts (about 3 pounds)
  • 1/2 cup balsamic vinegar
  • One 1-pound ball fresh mozzarella, sliced into 6 rounds
  • 10 fresh basil leaves
  • Cooked whole-wheat spaghetti, for serving – half box (8oz for 4 people)

DIRECTIONS:

  1. Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1-tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
  2. Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
  3. Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
  4. Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
  5. Cook pasta according to box instructions, drain and toss in 2 spoons of extra virgin olive oil.
  6. Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of whole-wheat spaghetti, the pan juices make the perfect sauce for the pasta!

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Take a minute to mentally walk through what you’re cooking

Before you start cooking, taking just one minute to think through what you’re about to do makes all the difference in the world. If you’re making multiple dishes, you can pick out what takes the longest to cook and the exact order to prep and cook things, seeing where there are opportunities to prep things while something else is cooking. It’s a lot more efficient to have a mental game plan so you don’t hit any bumps, like forgetting to get water boiling.

Love This?


Get COA posts delivered to your inbox