Description

A quick and satisfying grilled chicken dish topped with fresh mozzarella, ripe tomatoes, and basil, drizzled with balsamic glaze for steady energy and bold flavor.

Ingredients

Scale

4 boneless, skinless chicken breasts, pounded to ½-inch thickness
¼ cup extra virgin olive oil
¼ cup fresh basil, chopped
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon black pepper
8 ounces fresh mozzarella, sliced into ¼-inch rounds
3 large ripe tomatoes, sliced into ¼-inch rounds
A handful of fresh basil leaves for garnish
2 tablespoons balsamic glaze

Instructions

Place chicken breasts between plastic wrap and pound to an even ½-inch thickness.
In a large bowl, whisk together olive oil, chopped basil, minced garlic, lemon juice, salt, and pepper.
Add chicken to the marinade, toss to coat, cover, and refrigerate for at least 15 minutes (up to 2 hours).
Preheat grill to medium-high heat (400°F/200°C) and lightly oil the grates.
Grill chicken for 6-7 minutes on the first side without moving, then flip and cook for another 6-7 minutes until internal temperature reaches 165°F.
While chicken cooks, slice tomatoes and mozzarella.
Remove chicken from grill and let rest for 5 minutes.
Top each breast with a slice of tomato and a slice of mozzarella.
Drizzle with balsamic glaze and garnish with fresh basil leaves. Serve immediately.

Notes

Pound chicken to even thickness for uniform cooking. Do not over-marinate as acid can break down meat. Let chicken rest after grilling to retain juices. Use fresh mozzarella packed in water, not pre-shredded. For meal prep, store chicken separately and add fresh toppings before serving.

Prep Time: 22 minutes
Cook Time: 14 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 chicken breast wit
Calories: 350
Sugar: 3
Sodium: 600
Fat: 20
Saturated Fat: 8
Carbohydrates: 5
Fiber: 1
Protein: 35

Keywords: grilled chicken, caprese salad, healthy dinner, summer recipes, gluten-free, high protein, balsamic glaze, easy meals