Name: Sheet-Pan Balsamic Chicken and Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Ingredients: 4 (4-ounce) chicken cutlets; 2 tablespoons extra-virgin olive oil, divided; 1 teaspoon Italian seasoning; ¾ teaspoon salt, divided; ½ teaspoon ground pepper, divided; 2 tablespoons balsamic vinegar, plus more for garnish; ½ teaspoon garlic powder; 1 pound fresh asparagus, trimmed; ¾ cup slivered red onion; 1 tablespoon capers, rinsed

Directions

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1 Set an oven rack in the upper third of the oven and heat the oven to 375°F. Arrange the 4 chicken cutlets along one side of a large rimmed baking sheet. Coat both sides of the cutlets with 1 tablespoon of the olive oil, then season them with the Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer the pan to the oven and bake for 5 minutes.

2 While the chicken begins cooking, combine the 2 tablespoons balsamic vinegar, garlic powder, and remaining 1 tablespoon olive oil in a small bowl, stirring until evenly blended.

3 Take the baking sheet out of the oven, then switch the broiler to high. Add the trimmed asparagus, slivered red onion, and rinsed capers to the open half of the pan. Pour half of the balsamic mixture over the vegetables and toss them until coated. Turn each chicken cutlet over and spoon the rest of the mixture across the chicken.

4 Return the baking sheet to the oven and broil for about 10 minutes. The asparagus should be tender with a slight crispness, and an instant-read thermometer placed in the thickest part of the chicken must reach 165°F. Finish with additional balsamic vinegar if desired.

Sheet-Pan Balsamic Chicken and Asparagus

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