This sheet‑pan dinner is low in carbs, high in protein, and packed with veggies. It puts a tasty spin on classic Hasselback potatoes by using chicken filled with tomatoes, mozzarella, and fresh pesto. Roast broccoli alongside for a complete meal.
Active time: 15 minutes | Total time: 45 minutes
Hasselback Chicken Caprese with Roasted Broccoli
Ingredients
- Cooking spray
- 1 cup loosely packed fresh basil leaves
- 3 Tbsp olive oil, divided
- 1 Tbsp lemon juice
- 2 garlic cloves
- ½ tsp salt, divided
- 4 (6 oz) boneless, skin‑less chicken breasts
- 5 medium campari tomatoes, sliced
- 3 oz part‑skim mozzarella, thinly sliced
- 3 cups broccoli florets
- ½ tsp black pepper
Directions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil and spray it lightly.
- Make the pesto: blend the basil, 2 Tbsp olive oil, lemon juice, garlic, and ¼ tsp of the salt until smooth.
- Cut each chicken breast vertically every half‑inch, being careful not to cut all the way through. This creates a pocket.
- Place a slice of tomato and a slice of mozzarella inside each pocket. Spoon a little pesto over the filling.
- Season the chicken with the remaining ¼ tsp salt and the black pepper.
- Spread the broccoli on the sheet pan, drizzle with the remaining 1 Tbsp olive oil, and sprinkle with a pinch of salt.
- Arrange the stuffed chicken breasts among the broccoli.
- Bake for about 20 minutes, or until the chicken reaches 165°F (74°C) on a thermometer.
- Remove from the oven and serve each chicken breast with a side of the roasted broccoli.
Serves: 4 (each serving = 1 chicken breast and ¾ cup broccoli)
Nutrition per serving: 396 kcal, 20 g fat, 5 g saturated fat, 10 g monounsaturated fat, 2 g polyunsaturated fat, 137 mg cholesterol, 533 mg sodium, 8 g carbs, 2 g fiber, 3 g sugar, 46 g protein. Also provides 942 mg potassium, 9 % iron, 112 % vitamin C, 21 % calcium, and 36 % vitamin A.