Sheet-Pan Balsamic Chicken & Asparagus

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

1. Position oven rack in upper third; preheat oven to 375°F. Place 4 chicken cutlets on one side of a large rimmed baking sheet. Brush both sides with 1 tablespoon oil; sprinkle with 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper. Bake for 5 minutes.

Ali Redmond

1. Meanwhile, stir 2 tablespoons vinegar, ½ teaspoon garlic powder and the remaining 1 tablespoon oil together in a small bowl.
2. Remove the chicken from the oven. Preheat broiler to high. Place trimmed asparagus, ¾ cup red onion and 1 tablespoon capers on the empty side of the pan; drizzle with half the vinegar mixture and toss to coat. Flip the chicken pieces and drizzle with the remaining mixture.
3. Broil until the asparagus is tender-crisp and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 10 minutes. Drizzle with more vinegar, if desired.