2 skinless, boneless Chicken Breasts (6 ounces each or 340 grams total)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 pounds Broccoli, chopped (680 grams)
2 cloves Garlic, minced
1 Roma Tomato, sliced (90 grams)
2 sprigs Basil, leaves thinly chopped
4 slices fresh Mozzarella (1 ounce or 28 grams per slice)
2 tablespoons Balsamic Vinegar
2 teaspoons Dijon Mustard (certified gluten-free if necessary)
2 teaspoons Brown Sugar
3 tablespoons Olive Oil

  1. Preheat oven to 400 degrees F (204 degrees C).
  2. Slice the chicken breasts in half  and then season and tenderize with salt and pepper. Set aside.
  3. Whisk together balsamic vinegar, mustard, brown sugar and olive oil. Toss half with the broccoli and spread out onto a sheet pan. Sprinkle with salt and roast for 25 minutes, shaking midway.
  4. Heat a grill pan over medium-high heat. Brush with some oil and then grill chicken on both sides for about 2 minutes (If grill pan isn’t large enough to fit all the chicken pieces, transfer grilled pieces to a sheet pan). Transfer chicken to the oven and cook for another 8 to 10 minutes. In the last 2 minutes of cooking, add a slice of mozzarella to each chicken breast.
  5. When chicken is done, top cheese with a basil leaf and tomato slice. Drizzle with rest of the sauce, and enjoy with your crunchy, roasted broccoli.

Serves: 4 |  Serving Size: 1/2 chicken breast

Per serving: Calories: 341; Total Fat: 20g; Saturated Fat: 6g; Monounsaturated Fat: 8g; Cholesterol: 60mg; Sodium: 502mg; Carbohydrate: 18g; Dietary Fiber: 6g; Sugar: 4g; Protein: 26g

Nutrition Bonus: Potassium: 700mg; Iron: 9%; Vitamin A: 43%; Vitamin C: 263%; Calcium: 22%

Tried and Tested: