Clean Eating
Baked Caprese Chicken
Bell Pepper-and-Corn Salad and Buttered Macaroni
Ingredients
- 2 boneless, skinless chicken breasts
- 2 Roma tomatoes, sliced
- 1 Tbsp sliced fresh basil (or use 1 tsp dried basil)
- ½ (8-oz) ball mozzarella cheese, thinly sliced
- 2 tsp olive oil
- 1½ Tbsp balsamic vinegar
Instructions
- Preheat oven to 350°F. Place chicken in a greased baking dish; sprinkle lightly with salt and pepper. Top with tomatoes, basil, and mozzarella; drizzle with olive oil.
- Bake 25 to 30 minutes or until chicken is done; drizzle with vinegar before serving.
Side Dish Ingredients
- 1 red bell pepper
- 1 ear corn
- 2 Tbsp finely chopped red onion
- 1 tsp chopped fresh thyme
- 2 tsp fresh lime juice
- Pinch of cayenne pepper
- 1 Tbsp extra virgin olive oil
- 4 oz whole-wheat elbow macaroni
- 1 Tbsp butter, melted
Side Dish Instructions
- Preheat broiler. Broil pepper on a baking sheet 8 minutes per side or until blistered; let stand 10 minutes. Peel, seed, and finely chop pepper.
- Cut corn kernels from cob. Combine bell pepper, corn, onion, and thyme.
- Toss lime juice, cayenne, and oil with corn mixture and salt and pepper to taste.
- Cook pasta according to package directions; toss with butter.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
