Baked Caprese Chicken with Lemon Green Beans and Parmesan Polenta

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 30 mins

This classic family meal from eMeals is the perfect weeknight dinner—and at just 300 calories, it's friendly on your waistline, too!


1 1/2pounds boneless, skinless chicken breasts
1/2teaspoon salt
1/2teaspoon pepper
3large Roma tomatoes, sliced
1 (1-oz) pkg fresh basil, thinly sliced (or use leaves whole)
1 (8-oz) ball fresh mozzarella cheese, thinly sliced (or use block mozzarella)
2tablespoons olive oil
3tablespoons balsamic vinegar
Lemon Green Beans and Parmesan Polenta
3/4cup uncooked polenta
1/2teaspoon salt, divided
1/2teaspoon pepper, divided
1/4cup freshly grated Parmesan cheese
2pounds fresh green beans, trimmed
1tablespoon olive oil
1tablespoon fresh lemon juice


For the chicken:

  1. Preheat oven to 350°F. Place chicken in a 13- x 9-inch baking dish coated with cooking spray; sprinkle with salt and pepper.
  2. Top with tomatoes, basil, and mozzarella; drizzle with olive oil.
  3. Bake 30 minutes or until chicken is done; drizzle with vinegar before serving.


For the green beans:

  1. Bring 3 cups water to a boil in a large saucepan; whisk in polenta and ¼ tsp each salt and pepper. Return to a boil, reduce heat, and simmer until liquid is absorbed, stirring occasionally. Stir in cheese.
  2. Arrange green beans in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender.
  3. Drain and transfer to a serving bowl. Drizzle with olive oil and lemon juice; sprinkle with remaining ¼ tsp each salt and pepper.


This recipe was reprinted with permission and originally appeared as Baked Caprese Chicken, a sample recipe from the eMeals Classic Meals Family Plan. Click here to check out their extensive plan options—and to sign up for a FREE two-week trial.

Nutritional Info *per serving

  • Calories 300