Kid-Friendly
Baked Caprese Chicken
Garlic-Parmesan Polenta and Baked Asparagus
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1 Roma tomato, sliced
- 1 tsp dried basil (or use 4 fresh basil leaves)
- ½ (8-oz) ball fresh mozzarella cheese, thinly sliced
- 1 Tbsp olive oil
- 1½ Tbsp balsamic vinegar
Instructions
- Preheat oven to 350°F. Place chicken in a greased small pan; sprinkle with salt and pepper.
- Top with tomato slices, basil, and mozzarella; drizzle with oil.
- Bake 25 to 30 minutes or until chicken is done; drizzle with vinegar before serving.
Side Dish Ingredients
- 1 cup low-sodium chicken broth
- ¼ cup coarse-ground polenta
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- ¼ cup freshly grated Parmesan cheese
- 1 Tbsp butter
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 350°F. Bring broth to a boil over medium heat; slowly whisk in polenta, ¼ tsp each salt and pepper, and garlic powder.
- Reduce heat to low; simmer 25 minutes, stirring occasionally.
- Stir in cheese and butter; cook 5 minutes or until creamy.
- Meanwhile, combine asparagus, oil, and ¼ tsp each salt and pepper on a rimmed baking sheet.
- Bake 15 to 20 minutes or until crisp-tender.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
