Chicken Caprese Summertime Flavor (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
4–6 chicken breasts, 6-8 ounces each
02 -
1 tablespoon olive oil, or more to coat
03 -
3/4–1 teaspoon salt
04 -
3/4 teaspoon black pepper
05 -
1 teaspoon granulated garlic powder or 2 garlic cloves, finely minced
06 -
1 tablespoon lemon zest
07 -
1 tablespoon fresh thyme or 1 teaspoon dried thyme or oregano
08 -
6 ounces fresh mozzarella ball, sliced into 1/3-inch pieces (1 slice per piece of chicken)
→ Tomato Salad
09 -
1 1/2 pints cherry or grape tomatoes (3 cups), halved
10 -
15 basil leaves, cut into ribbons
11 -
1 clove garlic, finely minced
12 -
1 tablespoon olive oil
13 -
2 teaspoons balsamic vinegar
14 -
1/4 teaspoon salt
15 -
1/4 teaspoon black pepper
→ Optional Garnishes
16 -
Drizzle of balsamic glaze
17 -
Drizzle of basil pesto
# Instructions:
01 -
Preheat the grill to medium-high heat. Refer to stovetop instructions in the notes section for an alternative method.
02 -
Pound the chicken breasts to an even thickness of 3/4 inch. Place them in a large bowl, drizzle with olive oil, and sprinkle salt, pepper, and garlic powder on all sides. Add lemon zest and thyme, tossing to coat evenly.
03 -
Place the chicken on the hot grill, cover, and grill for 5-6 minutes until grill marks form. Turn the chicken over, cover again, and grill for another 5-6 minutes. Turn once more, lower the heat, and cook until the thickest part of the breasts reaches 160°F. Top each piece with a slice of mozzarella, cover, and grill until the cheese is melted, about 4 minutes.
04 -
While the chicken grills, prepare the tomato salad. Combine tomatoes, basil ribbons, minced garlic, olive oil, balsamic vinegar, salt, and black pepper in a bowl. Toss well. To make basil ribbons, stack the leaves in the same direction, roll them up, and thinly slice.
05 -
Transfer the grilled chicken to a platter and spoon the tomato salad over the top. Optionally, drizzle with balsamic glaze and a small amount of basil pesto. Serve immediately.
# Notes:
01 -
The chicken can be marinated or the tomato salad prepared in advance for convenience.
02 -
For the stovetop version, pan-sear the chicken over medium-high heat until golden, then lower the heat to cook through.
03 -
Feel free to layer basil pesto under or over the mozzarella, depending on preference.