Caprese chicken with pesto beans

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1/3 cup basil pesto, 1 tablespoon balsamic vinegar, 1 tablespoon water into a smooth sauce. Pat 1 1/2 pounds chicken breast cutlets dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 1 pint cherry tomatoes and 10 ounces green beans, trimmed and 2 cans (15 ounces each) cannellini beans, drained with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the chicken reaches 165°F and the tomatoes have burst. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Keep the roasted base warm. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Caprese chicken with pesto beans with 6 ounces fresh mozzarella, torn.