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Balsamic Grilled Chicken with Classic Caprese Salad.

  • 1 ½ lb
    chicken breasts, boneless skinless
  • 1 small pkg
    fresh basil
  • 1 (8 oz) pkg
    fresh mozzarella cheese
  • 2 cloves
    garlic
  • 6
    tomatoes
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    6 tomatoes
    1 small pkg fresh basil
  • 2
    Preheat a grill pan or regular skillet over medium heat.
  • 3
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a medium bowl (that will be used to marinade the chicken).
    2 cloves garlic
  • 4
    To the garlic, add olive oil, balsamic vinegar, salt, and pepper; whisk together.
    1 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    1 tsp salt
    ½ tsp black pepper
  • 5
    Pat dry the chicken breasts with paper towels and place in the bowl with the marinade; turn to coat.
    1 ½ lb chicken breasts, boneless skinless
  • 6
    Carefully place the chicken breasts in the grill pan / skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate.
  • 7
    Slice the tomatoes crosswise into ¼-inch-thick rounds and arrange on a large plate.
  • 8
    Tear the mozzarella into small chunks with your hands and add on top of the tomato slices.
    1 (8 oz) pkg fresh mozzarella cheese
  • 9
    Pick the basil leaves off the stems; tear the leaves into small pieces with your hands and scatter on top of the tomato slices and mozzarella chunks.
  • 10
    Drizzle the salad with olive oil and season with salt and pepper.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 11
    Slice the chicken crosswise into strips.
  • 12
    To serve, divide the salad and chicken slices between plates. Enjoy!