INGREDIENTS
3-4 Tbsp. organic, cold-pressed Extra Virgin Olive Oil
1 Tbsp. Italian seasoning
2 tsp. garlic powder
Himalayan sea salt
Fresh ground pepper
6 boneless, skinless chicken breasts, skinless (approximately 3 lbs.)
2 pints mixed colored cherry/grape tomatoes
1/2 cup balsamic vinegar (good quality)
1 lb. mozzarella ball, sliced into 6 slices (you can omit cheese or use dairy-free alternative)**
12 fresh basil leaves, torn
3 roasted red peppers, cut in half
1 pkg. organic arugula OR 1-2 pkgs. Palmini pasta of choice.
DIRECTIONS
Preheat oven to 400 degrees. Lightly grease sheet pan with 1-2 Tbsp. olive oil. Spread tomatoes on pan to coat with oil; sprinkle with Italian seasoning, salt and pepper. Add chicken to center of pan and drizzle with olive oil. Bake for approximately 20-25 minutes or until tomatoes are bursting.
While chicken is cooking, add balsamic vinegar to a small saucepan; bring to a boil, lower heat and simmer until vinegar thickens, approximately 7-8 minutes. Remove pan from oven. Place 1 roasted red pepper piece and 1 slice mozzarella over each chicken breast. Return pan to oven and cook for another 5-8 minutes or until chicken is completely cooked (160 degrees). Once done, sprinkle with fresh basil and balsamic reduction. Serve over arugula with remaining balsamic reduction OR over Palmini pasta.
*If omitting cheese, pour remaining balsamic reduction over chicken and add a piece of roasted red pepper to top of each chicken breast.
