Balsamic Grilled Chicken Caprese Salad
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 2g||10%|
|Total Carbs 17g||6%|
|Dietary Fiber 4g||16%|
|Vitamin A 180%|
|Vitamin C 120%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 mediumsweet potato, peeled and sliced into 1-inch wedges
1 red or green apple, sliced into 1-inch wedges
4 tbsp.olive oil, divided
1 tbsp.fresh sage, chopped
1/2 tsp.black pepper
1 mediumbunch kale, washed, trimmed and torn into bite-sized pieces
Arrange chicken, sweet potatoes, and apples on an oiled sheet tray.
Drizzle with 3 tablespoons of olive and then season with sage, salt and black pepper.
Bake in a preheated 350°F oven for 15 minutes. Remove the sheet tray from the oven, push the chicken and vegetables to the side and add the kale. Drizzle the kale with the remaining 1 tablespoon of olive oil and return the tray to the oven. Bake for another 20 minutes, until the chicken is done, vegetables are tender and kale is crispy. The chicken is done when a meat thermometer inserted in the center reaches 165°F.
Transfer the chicken and vegetables to a platter and serve.
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