You will appreciate this simple dish if you need ideas for something to eat with chicken breasts! I adore grilling outside in the summer, especially if I can use any of my garden’s produce. This nutritious Grilled Chicken Caprese recipe, which showcases the finest summer fruit with fresh tomatoes and basil, is ideal for lunch or dinner. This warm, high-protein salad cooks quickly and requires little prep time. Try my breaded Chicken Cutlet Caprese Salad, this Classic Caprese Salad, or my Chicken Caprese Skillet for additional caprese dishes.
Ingredients:
- 4 4-ounce chicken breast cutlets, pounded thin
- 1 teaspoon extra virgin olive oil
- 1 teaspoon kosher salt, and fresh black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 6 cups baby arugula
- 4 ounces fresh mozzarella, sliced thin
- 3 cups grape tomatoes, halved
- 2 tablespoons balsamic glaze
- 2 tablespoons fresh basil leaves, chopped
Instructions:
Step No.01
One teaspoon of extra virgin olive oil, salt, fresh pepper, garlic powder, and Italian seasoning are used to season the chicken.
Step No.02
Clean and oil the grill grates to keep them from sticking, then preheat the grill to medium-high. Heat the grill pan over medium-high heat and lightly coat it with oil.
Step No.03
Arrange 1 1/2 cups of arugula per plate.
Step No.04
Once the chicken is cooked through, grill it for two to three minutes on each side and then top with mozzarella. Allow to melt for one additional minute before transferring to 4 plates.
Step No.05
Place cherry tomatoes on top of the chicken and pour balsamic glaze over it. Add some fresh basil to finish.
Full Recipes: https://www.skinnytaste.com/grilled-chicken-caprese/