Grilled Chicken Caprese

This quick and easy recipe for Grilled Chicken Caprese is the perfect summer meal.

Featuring seasoned chicken breast grilled to perfection then topped with melty mozzarella cheese, ripe juicy tomatoes, fresh basil and a delicious balsamic glaze.

This low-carb, high-protein dish comes together in less than 30 minutes and is ideal for grilling outdoors while enjoying fresh seasonal ingredients.

WHAT INGREDIENTS DO I NEED TO MAKE GRILLED CHICKEN CAPRESE?

Chicken – two boneless skinless chicken breasts that are sliced butterfly style to make thinner cutlets works best. You can also leave the chicken breast as is but it’s recommended to pound them until thin since they’re usually quite large.

Fresh mozzarella – a fresh mozzarella log is best, and you can usually find them pre-sliced making things even easier.

Tomato – using whatever tomato is in season is always best. In the summer I like using celebrity, roma or heirloom tomatoes and will slice them into rounds.

Basil – fresh basil is absolutely necessary for this recipe (not the dried stuff). I chiffonade slice the fresh basil leaves to make strips to sprinkle all over the chicken. Here is a quick guide on how to chiffonade basil.

Balsamic glaze – make sure to get a true balsamic glaze (sold in most grocery stores) which is thicker and sweeter than standard balsamic. Regular balsamic isn’t recommended for grilled chicken caprese.

Seasonings – a mix of Italian seasoning, salt, pepper, garlic powder and onion powder are used for seasoning the chicken breasts. If you don’t have Italian seasoning on hand use whatever you do have like dried oregano, rosemary, thyme or marjoram.

HOW TO MAKE GRILLED CHICKEN CAPRESE

Step 1 – Mix together Italian seasoning, salt, pepper, garlic powder and onion powder in a small bowl. Slice chicken butterfly style if using 2 large breasts or use 4 smaller breasts and pound thin. Season chicken on both sides with mixture.

Step 2 – Slice tomato into rounds and basil into strips (chiffonade style). Set aside.

Step 3 – Preheat outdoor grill or grill pan to medium-high heat. Spray grill with nonstick spray. If using a pan on the stove, drizzle 1 tbsp olive oil.

Step 4 – Cook chicken for 3-4 minutes per side. Top each piece of chicken with a slice of fresh mozzarella and close the lid to grill or pan. Let sit until cheese melts, this should take 2-3 minutes. Chicken internal temp should be 165 F using a meat thermometer.

Step 5 – Transfer chicken to serving dish or individual plates and top each with a slice of tomato. Drizzle with balsamic glaze to your liking and top with fresh basil.

WHAT TO SERVE WITH GRILLED CHICKEN CAPRESE

Grilled chicken caprese is a great entrée to enjoy for lunch or dinner.

It pairs well with many sides transforming the dish into an even more filling meal.

Ideas:

• Place between two pieces of toasted ciabatta, baguette or sourdough to make into a sandwich.
• Add to a bowl of your favorite pasta (pesto would be great).
• Top a mixed green salad with grilled chicken caprese.
• Place inside of a wrap using a tortilla or lettuce.
• Make into a toasted panini.
• Serve with Orzo Pasta Salad, Roasted Greek Vegetables, Greek Feta Fries, Roasted Green Beans, Greek Lemon Potatoes or Greek Pasta Salad.

STORING AND REHEATING INSTRUCTIONS

Storing: place leftover grilled chicken caprese in an airtight container in the fridge for up to 3 days.

Reheating: place leftover grilled chicken caprese in the microwave for 1-2 minutes to reheat.

MORE SUMMER RECIPES YOU’LL LOVE

• Greek Tzatziki Chicken Salad
• Crispy Chicken Cobb Salad
• Eggplant Parmesan Stacks

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