Grilled Chicken Caprese
This delightful dish combines juicy grilled chicken with fresh Caprese flavors, making it a perfect summer meal that everyone will enjoy.
Ingredients
- 1.5 pounds boneless skinless chicken breasts about 2-3 pieces
- 2 tbsp avocado oil for marinating
- 2 tbsp balsamic vinegar adds tanginess
- 1 tbsp maple syrup for a hint of sweetness
- 0.5 tsp sea salt to enhance flavor
- 1 pound cherry tomatoes halved, about 4 cups
- 6 ounce fresh mozzarella pearls drained and halved
- 1 tbsp avocado oil for salad topping
- 8 leaves fresh basil chiffonade for garnish
- flaked Maldon sea salt to taste
- balsamic reduction for drizzling
- 2 pounds zucchini sliced and grilled
Instructions
- Begin by marinating the chicken breasts in a glass dish, combining avocado oil, balsamic vinegar, maple syrup, and sea salt. Cover and let it soak for a minimum of 2 hours or overnight for better flavor.
- As the grill preheats to medium-high, prepare the Caprese salad by mixing halved cherry tomatoes, mozzarella pearls, and a splash of avocado oil together in a bowl for a colorful mix.
- For the basil, stack the leaves, roll them tightly, and slice thinly to create a chiffonade. Mix this with the tomato mixture and set aside for the flavors to develop.
- Once the grill reaches about 400°F, place the marinated chicken on it, immediately reducing the heat to medium. Discard any remaining marinade.
- Grill the chicken for about 8-10 minutes or until it releases easily from the grill grates. Flip and cook for another 8-10 minutes until fully cooked through and no longer pink.
- After grilling, let the chicken rest for a few minutes. Slice it and serve topped with the Caprese salad, drizzled with balsamic reduction and sprinkled with flaked sea salt.
Notes
This Grilled Chicken Caprese quickly became a favorite in my household. The blend of flavors is refreshing, making it a fantastic choice for those warm summer evenings.
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