Classic Favorite

Baked Caprese Chicken

Lemon Green Beans and Parmesan Polenta


  • 1½ lb boneless, skinless chicken breasts
  • ½ tsp salt, ½ tsp pepper
  • 3 large Roma tomatoes, sliced
  • 1 (1-oz) pkg fresh basil, thinly sliced (or use leaves whole)
  • 1 (8-oz) ball fresh mozzarella cheese, thinly sliced (or use block mozzarella)
  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar


  1. Preheat oven to 350°F. Place chicken in a 13- x 9-inch baking dish coated with cooking spray; sprinkle with salt and pepper.
  2. Top with tomatoes, basil, and mozzarella; drizzle with olive oil.
  3. Bake 30 minutes or until chicken is done; drizzle with vinegar before serving.

Side Dish Ingredients

  • ¾ cup uncooked polenta
  • ½ tsp salt, ½ tsp pepper, divided
  • ¼ cup freshly grated Parmesan cheese
  • 2 lb fresh green beans, trimmed
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lemon juice

Side Dish Instructions

  1. Bring 3 cups water to a boil in a large saucepan; whisk in polenta and ¼ tsp each salt and pepper. Return to a boil, reduce heat, and simmer until liquid is absorbed, stirring occasionally. Stir in cheese.
  2. Arrange green beans in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender.
  3. Drain and transfer to a serving bowl. Drizzle with olive oil and lemon juice; sprinkle with remaining ¼ tsp each salt and pepper.

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