Roasted Caprese Chicken

We love this tasty twist on classic Chicken Parmesan!

Roasted Caprese Chicken (grain-free)

It’s a unique twist indeed! I’ve nixed the thick marinara sauce typical of Chicken Parmesan and replaced it with savory roasted tomatoes tossed with garlic and thyme.

I wish you could reach right through the screen, grab one of these little roasted tomatoes and pop it right into your mouth. Yum!

Roasted Caprese Chicken (GF)

I love roasting veggies, it’s such an easy way to intensify their flavor. This is especially true of tomatoes – their flavor becomes more concentrated, which gives this Roasted Caprese Chicken dish a savory burst of tomato flavor with every delicious bite!

Often, when I make this dish, I’ll double the tomatoes and divide them among two baking trays. I’ll bake one tray for use in this tasty dish. And then, I’ll pop in the second tray to roast for even longer – until the tomatoes are just barely moist in the center (about 35-45 minutes). I cannot even describe to you how delicious they are – think sundried tomatoes so rich in flavor that you will never-ever buy them from a store again!

These ultra-roasted little beauties can be placed in a mason jar, topped with EVOO and stored in the fridge. Roasted tomatoes are the perfect addition to sandwiches, pasta (zoodles), salads, egg dishes and roasted meats.

Of course if you double-up on the tomato roasting, just be sure not to crowd the little guys. You’ll want to leave enough room between the tomatoes so the moisture can escape, which intensifies their flavor. And if you use a metal pan, be sure to line it with parchment so it doesn’t react, since tomatoes are acidic.

Roasted Caprese Chicken Close-Up

Roasted Caprese Chicken (Grain-Free)

Yield: Serves 4-5


    Roasted Tomatoes
  • 16 oz. cherry or grape tomatoes (I prefer heirloom varieties)
  • 2 Tbsp olive oil, divided
  • 5-6 large cloves of garlic, peeled and cut into thick slices
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1/4 tsp sea salt
  • 1/4 cup thinly sliced basil leaves
  • 1 Tbsp balsamic vinegar
  • Chicken Parmesan
  • 1 lb. boneless, skinless chicken breasts, cut in half
  • 1 large egg
  • 1/2 cup blanched almond flour (or GF breadcrumbs)
  • 1/3 cup fresh grated Parmesan cheese
  • 1/2 tsp sea salt
  • 1/4 tsp dried Italian seasoning
  • Optional: 4 oz. fresh mozzarella (or Monterey Jack), sliced thinly


  1. For the Roasted Tomatoes: Preheat oven to 400°F. Line a rimmed baking sheet with parchment; set aside.
  2. Cut the tomatoes in half and place in a medium bowl. Add the olive oil, garlic, thyme and salt; toss well to combine.
  3. Evenly distribute the tomato mixture on prepared baking sheet. Bake 18-20 minutes, until tomatoes begin to wrinkle and juices are bursting.
  4. While the tomatoes are roasting, prepare the chicken per instructions below.
  5. Then transfer the roasted tomatoes back into the medium bowl. Add the sliced basil and balsamic vinegar; tossing gently to combine. Set aside.
  6. For the Chicken: Be sure oven is preheated to 400°F. Line a baking sheet with parchment; set aside.
  7. In a wide shallow bowl, whisk the eggs until slightly foamy. Add the chicken.
  8. On a large plate, combine the almond flour (or GF breadcrumbs), Parmesan cheese and seasonings.
  9. Coat the chicken in the egg wash, one piece at a time, and dredge through the flour mixture, making sure to thoroughly coat each side.
  10. Place chicken on prepared baking sheet, sprinkle with an extra pinch of salt and bake approximately 15-18 minutes, until cooked through.
  11. Remove chicken from oven. Using a slotted spoon, add 1-2 spoonfuls of the roasted tomato mixture to each chicken breast and top with a slice or two of mozzarella, if desired.
  12. Set oven to broil and broil chicken for 1-2 minutes, until tomatoes are slightly browned and cheese has melted.
  13. Serve with a side of dressed mesclun greens, or over your favorite pasta or zoodles. Absolutely delicious!

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Creamy Spring Greens Soup (Dairy-Free)

Creamy Spring Greens Soup

When it comes to getting my kids to eat more green veggies, sometimes I feel like Sam-I-Am. You know the fuzzy little guy in the famous Dr. Seuss book.

I don’t know why most kids see anything green as a red alert. But alas, most kids do – mine included! And as much as I try to coax them into giving healthy greens a try, I’m often met with the same resistance that good ole Sam-I-Am experienced.

Of course, I haven’t tried offering them the opportunity to enjoy a meal with a mouse, fox or goat … but I have made it a point to continually offer a wide variety of veggies and to get my kids in the kitchen cooking with me, which has worked over time to open up their eyes to the fact that green things can be good! Surprise, surprise!

That’s where this soup comes in … it’s so incredibly simple to make and is just as incredibly delicious to eat. Those green-phobes out there just have to get past its verdant color and be adventurous enough give this tasty soup a try.

Super Greens Soup

What makes this creamy, dairy-free Spring Greens Soup “Mmm, Mmm Good?”
The combination of fresh seasonal asparagus, baby spinach and flat leaf parsley gently simmered in homemade bone broth with just the right touch of seasonings not only makes this soup have standout flavor, but also provides a healthy dose of important nutrients, such as magnesium, iron, folate and vitamins A, C, E and K.

As delicious as this soup is, I must admit that some of the more obstinate green-haters in my family have yet to give this savory soup a try, but I don’t give up easily. I’ll stay the course and keep quoting the wise ole adage of Dr. Seuss … You do not like green soup you say. Try it! Try it! And you may! Try it and you may, I Say!

Creamy Spring Greens Soup (Dairy-Free)

Yield: 5-6 servings


  • 1 pound fresh asparagus (1 large bunch)
  • 2 Tbsp olive oil
  • 2 cups diced leeks
  • 1 cup diced yellow onion
  • 6 cups homemade chicken stock
  • 1 bay leaf
  • 2 cups baby spinach leaves
  • 1/4 cup fresh flat-leaf (Italian) parsley, tightly packed
  • 1/4 cup coconut milk (or almond milk)
  • Sea salt and pepper to taste


  1. Clean asparagus, trimming off the woody ends. Cut into 1-inch pieces. Set aside.
  2. Heat a dutch oven (or large stock pot) over medium heat. Add the olive oil, leeks and onions. Sauté until onions and soft and translucent.
  3. Add the chicken stock, bay leaf and asparagus. Increase the heat to medium-high and bring to a gentle simmer. Cook asparagus until it begins to soften (about 10-12 minutes).
  4. Remove bay leaf. Add spinach and parsley. Continue to simmer until asparagus is tender (about 6-8 minutes).
  5. Puree soup in a high-powered blender, working in batches, if necessary, and return soup to the pot. Stir in milk and season generously with sea salt and pepper to taste.

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Pantry Makeover Giveaway from MightyNest

Pantry Makeover LOGO

Having a well-stocked and organized pantry is a great way to stay on track with your healthy eating goals, and keep your budget in check too! That’s because being able to quickly identify what’s in your pantry will help you to avoid buying in excess. And we all know, this not only wastes space, but usually results in wasted money too when we have to toss out items that expire due to them getting “lost in the disorganized crowd.”

Another benefit of a well-organized pantry is that it helps save time by making it so much easier to quickly locate items needed for a recipe. And it’s especially easy to find what you’re looking for when your food staples are stored in glass, which is why I personally use and recommend the quality glass storage products at MightyNest. Plus I appreciate their generous spirit!

Did you know that MightyNest donates 15% from every order to the school of your choice. Isn’t that awesome! Not only are they passionate about helping families live healthier, they’re also committed to helping our local schools too!

My Favorite Tips & Tricks to Makeover Any Pantry!

Okay, before I share my favorite pantry makeover tips and tricks, I have to be honest! Lest you think my pantry is always an organizational masterpiece, let me show you what it looked like before I decided enough is enough already … it’s time for some serious spring cleaning and reorganization!

Pantry Makeover Before!

Yikes! Just look at that jumbled mess (embarrassed blushing happening here)! It’s no wonder I couldn’t find anything! Sadly, I discovered that I had more than one bag of the same kind of dried fruits open; over a dozen cans of coconut milk spread out in various locations; and unfortunately I had to toss several bags of nuts that were stale from not being properly sealed. Boo, I hate wasting food!

If you can relate to my disorganized dilemma above, I want to encourage you that it only takes a little bit of time and a few handy storage containers to transform your pantry into a well-organized and well-stocked haven of real foods.

Below are the beautiful results (can you hear me breathing a sigh of relief) after I spent a little time reorganizing my pantry using some of my favorites glass food storage containers from MightyNest.

Pantry Makeover After!

So what’s the best way to get started with your own pantry makeover?

1) First, pull out everything in your pantry and take inventory. Be sure to toss out anything that’s expired. (P.S. This is also a good time to get rid of those secret stashes of unhealthy foods – just sayin’!)

2) Transfer packaged foods such as nuts, flours, dried fruits, shredded coconut, chocolate chips, etc. into airtight storage containers to ensure freshness and also maximize storage space in your pantry.

When it comes to food storage, nothing beats glass storage containers! They’re the perfect eco-friendly solution because they are …

  • Safe – glass doesn’t leach harmful chemicals.
  • Easy to clean – glass is nonporous so food particles, oils and odors are easily washed away.
  • Cost effective – glass does not discolor or trap odors, so it can be used over and over again for safe food storage.
  • Versatile – glass food containers come in a variety of sizes and shapes making it easy to find a safe solution for all of your food storage needs.

Pantry Makeover Kilner Flour JarsAs you can see, I absolutely adore Kilner jars for storing grain-free flour. They have a nice wide-mouth top, which makes it easy to scoop out what you need. Best of all, their super-tight seal and lock-down clip ensures that ingredients are kept airtight, which is especially important for keeping flour fresh.

Speaking of which, I recommend storing about a 1-2 week supply of grain-free flour in your pantry so you have it on hand ready to go. The remainder should be stored in an airtight container in the fridge or freezer. It’s important that your flour is room temperature before using it for baking, as cold flour can negatively impact the outcome of baking recipes.

Pantry Makeover Slmax JarsWhen it comes to storing nuts, dried fruits, shredded coconut, chocolate chips and other real food pantry staples, I highly recommend removing them from their packages and storing them in a glass container fitted with an airtight lid.

I’ve found that most foods stay fresher, and therefore last much longer when stored in glass. Simax glass containers are one of my favorites because they’re lightweight and have an easy-on, easy-off lid. Plus, they’re vertical so they make use of height, rather than taking up valuable “floor space” in your pantry.

3)  Reorganize with Rhyme & Reason. To make it easier to quickly locate items in your pantry, I recommend grouping pantry items by type, such as baking staples, canned goods, nuts, condiments, etc. By placing items together by category, it will make it much easier to keep your pantry orderly and quickly find what you’re looking for.

Pantry Makeover Use Counters4) Small pantry? Consider using your countertops. It not only saves space in your pantry, but it’s also convenient to relocate the staples that you use most often to your kitchen countertops. You may also wish to invest in a raised shelf since they make use of vertical space, which will allow you to store more items in a small area on your counter.

5) No pantry? No problem! Some kitchens don’t have pantries. If that’s your challenge, be encouraged. You can still use the tips above to organize your cabinet space and countertops to make the most efficient use of the space you have available. You may also want to shop yard sales for a kitchen buffet that can be used to free-up extra cabinet space for use as a pantry.

P.S. I don’t use fancy stickers to label my glass storage containers. They make it difficult to wash since the labels peel off and leave a sticky residue. Instead, I use a sharpie. That’s right. It’s simple, cost-effective and can easily be removed from glass with just a touch of lemon essential oil.

What are your favorite ways to keep your pantry well organized? Please share your tips & tricks in the comments below!

Please Note:  This giveaway ended on April 7, 2015. Congrats to Mary C! Our lucky giveaway winner! Yep, this awesome giveaway was sponsored by Mighty Nest. But remember y’all, I only share my honest opinions about the products and brands that I personally use and enjoy!


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