Servings | serves |
Ingredients
- 2 grams Chicken Breast Fillet skinless boneless (6 ounces each or 340 total)
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 1/2 pounds Broccoli chopped (680 grams)
- 2 cloves Garlic Cloves minced
- 1 Roma Tomato sliced (90 grams)
- 2 sprigs Basil Leaves thinly chopped
- 4 grams Mozzarella 1 ounce or 28per slice
- 2 tablespoons Balsamic Vinegar
- 2 teaspoons Dijon Mustard certified gluten-free if necessary
- 2 teaspoons Brown Sugar
- 3 tablespoons Olive Oil
Ingredients
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Instructions
- Preheat oven to 400 degrees F (204 degrees C).
- Slice the chicken breasts in half and then season and tenderise with salt and pepper. Set aside.
- 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.
- 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.
- 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.
Recipe Notes
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%
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