High-protein baked caprese chicken

High-protein baked caprese chicken with juicy chicken breast fillet, tomatoes, mozzarella, basil and olive oil.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 20 min
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 46 g
• Fat: 16 g
• Carbs: 4 g

Ingredients

• 2 chicken breast fillets
• 2 tomatoes
• 125 g mozzarella
• 1 tbsp olive oil
• 1 tsp oregano
• 1 pinch of salt
• 1 pinch of pepper
• 1 handful of basil
• 1 tbsp balsamic glaze (made from reduced balsamic vinegar only)

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and grease a small baking dish with olive oil.
2. Pat the chicken breast fillets dry, season with salt, pepper and oregano and fry briefly in olive oil in a hot frying pan until they take on colour on the outside.
3. Place the chicken breast fillets in the baking dish. Slice the tomatoes and mozzarella and layer them alternately on top of the fillets.
4. Bake everything in the oven at 200 °C for 15–20 minutes until the chicken is cooked through and the mozzarella is soft and lightly browned.
5. Take it out of the oven and leave to rest for one to two minutes so the meat juices settle.
6. Top with basil and finish with a little balsamic glaze before serving.

Good to know

When it needs to be quick but should still taste like a proper meal, this oven dish is a good choice. Juicy, savoury and pleasantly uncomplicated.

Swaps

Mozzarella → feta-style cow's milk cheese (more calcium, depending on the product); chicken breast → turkey breast (similar protein content and usually a little less fat); balsamic glaze → balsamic vinegar you reduce yourself (no added sweetness); olive oil → avocado oil (stable at high heat, mainly monounsaturated fats).

Allergens

Contains milk from the mozzarella; usually well suited to children if mildly seasoned, and fine during pregnancy as long as the chicken is cooked all the way through and the mozzarella is pasteurised.