I love caprese salad and on a rainy winter night this dish is a sunny comfort to remind me of summer al fresco dining. It doesn’t hurt that my kids love this dish and it is Keto friendly!

Tips to get you started:

· I use Ciliegine size fresh mozzarella. In a pinch shredded or larger mozzarella (or even string cheese! I’m not judging!) will work just fine.

Prep time: 5-10 minutes Cook time: 15-30 minutes Serves: 4

Ingredients:

4 Boneless and skinless chicken breast tenders

1 ½ Tablespoons Extra Virgin Olive Oil (EVOO)

1 ½ Teaspoons granulated garlic

1 ½ Teaspoons dried oregano

10 Cherry or grape tomatoes

14 Small fresh mozzarella pieces/balls

Salt and pepper to taste

Part one: Preheat oven to 400 degrees F. Prepare a baking sheet with foil. Pat chicken tenders dry and toss them with the EVOO.

Part two: Season each side of the tenders lightly with garlic, oregano, salt and pepper making sure to coat each side evenly. Place tenders onto prepared pan.

Part three: Place tomatoes and mozzarella sporadically over the top of the chicken tenders so that the chicken will get some tomatoes and some mozzarella on every tender.

Part four: Transfer the pan to your preheated oven and bake about 22 minutes or until the tenders register 165 degrees F when checked with a thermometer.

Serving suggestion: Enjoy with my easy herbed pasta and vegetables dish (https://www.theopenbookcook.com/blog/easy-herbed-pasta-and-spring-vegetableshttps/wwwtheopenbookcookcom/blog-page-url/new-post-title)

Tiny chefs at home? They can help:

·        Measure ingredients

·        Apply seasonings

·        “Decorate” the chicken with the mozzarella and tomatoes

Nutrition information:

Total Calories: 132 Total Fat: 9 g // Cholesterol: 27 mg // Sodium: 255 mg // Total Carbohydrates: 3 g // Sugars: 1 g // Protein: 11 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.