Enjoy a delightful and easy-to-make Italian Roasted Chicken Breast with Tofu and Vegetables. This sheet pan recipe features juicy chicken, crispy tofu, and a medley of vegetables topped with melted mozzarella, perfect for a satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 block (14 ounces) firm tofu, drained and cubed
- 2 tablespoons olive oil
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken and Tofu: Season the chicken breasts with salt, pepper, and half of the dried Italian herbs. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear until golden brown on both sides. Remove from the skillet and set aside.
- Cook the Tofu: In the same skillet, add the remaining tablespoon of olive oil. Add the cubed tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
- Prepare the Vegetables: On a large sheet pan, spread the sliced red onion, red and yellow bell peppers, cherry tomatoes, and minced garlic. Drizzle with olive oil and season with salt, pepper, and the remaining Italian herbs. Toss to coat evenly.
- Combine Ingredients: Place the seared chicken breasts and cooked tofu on top of the vegetables on the sheet pan.
- Roast: Transfer the sheet pan to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through.
- Add Mozzarella: Remove the sheet pan from the oven and top the chicken and vegetables with slices of fresh mozzarella. Return to the oven and roast for an additional 5 minutes, or until the mozzarella is melted and bubbly.
- Serve: Garnish with fresh basil leaves before serving.
Enjoy your Italian Roasted Chicken Breast with Tofu and Vegetables!
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