Recipe: Easy Italian Caprese Chicken Bake

It’s not easy to put together a high protein, low carbohydrate meal that’s both delicious and easy to make. Or rather it’s not always easy. This very easy Italian Caprese chicken bake is delicious, nutritious, packs the protein and will please most any palette.


This recipe only has 4 ingredients and the prep is so minimal it almost feels like cheating. I prep it in about 10 minutes, throw it in the oven, run out to my garage for a good 45-minute workout and come inside to find a high protein meal waiting for me inside.


To make this takes minutes.  Trim your chicken breast and lay them in a glass baking dish, sometimes I use thighs instead or some of both if I’m meal prepping.  Spread about 1-2 tablespoons of prepared pesto on each breast. Add  fresh sliced tomato or canned whole tomatoes.  Top with mozzarella slices and bake at 400ËšF for 45  minutes or until the chicken is cooked through and the juices run clear.


Easy Italian Caprese Chicken Bake

I love Italian Caprese salad and I’m always trying to find new ways to make lean protein chicken dishes more palatable. Plus the basil in my garden is growing out of control! This recipe is healthy and delicious.

  • 4 Chicken Breasts
  • 1 jar Prepared Pesto (or Homemade)
  • 1 can Whole Tomatoes (or 2 Fresh Roma Tomatoes)
  • 1 cup Mozzerella
  1. Trim chicken breasts and lay in baking dish

  2. Top each chicken breast with 2 tablespoons pesto

  3. Add tomato to each chicken breast

  4. Top with mozzarella

  5. Bake at 400ËšF for 45 minutes or until the chicken is cooked and juices run clear

  6. Serve with rice or polenta

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