• Amy Lucas

Oven Ready Chicken Caprese with Pesto Butternut Squash & Balsamic Brussels Sprouts

This is a great make ahead dish that is sure to keep pesto and cheese lovers happy. Gluten free and full of flavor.

  • 1-1⁄2 pounds Boneless Skinless Chicken Breast

  • 1⁄4 cup Pesto

  • 2 Roma Tomatoes

  • 2 ounces Fresh Mozzarella Cheese

  • 1⁄2 cup Shredded Mozzarella Cheese

  • 2 tablespoons Parmesan Cheese

  • 1⁄2 Butternut Squash, diced

  • 1 pound Brussels Sprouts

  • 1⁄2 teaspoon Kosher Salt

  • 2 tablespoons Balsamic Vinegar

  • 2 tablespoons Olive Oil

  1. Peel, cut and dice butternut squash. Steam, microwave or boil until fork tender. Trim and quarter (or half depending on size) brussels sprouts. Place in a bowl and toss with oil and balsamic vinegar.

  2. Slice tomato into thin slices, you need two slices per chicken breast. Slice mozzarella into 1/2 oz pieces.

  3. In an oven ready container place raw chicken breast, top with 1/2 tbsp pesto, two slices tomato, one slice fresh mozzarella, shredded mozzarella cheese, and parmesan cheese.

  4. Add par cooked butternut squash and vinegar coated brussels sprouts. Sprinkle veggies with salt.

  5. Top butternut with remaining pesto, about 1/2 tbsp per serving.

  6. Store covered in fridge for up to 4 days before cooking.

  7. Cover pan with foil and bake at 375 for 20-24 minutes until chicken is cooked.

  8. Remove cover during last 10 minutes of cooking.

Per Serving: 520 Calories, Protein 51g, Total Fat 26g, Carbs 22g,Fiber 6g, Sodium 766mg, Saturated Fat 6.6g, and Vegetables 1.33 servings

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