Garlic Basil Chicken topped with Caprese Salad
Servings 2
Equipment
- Grill Pan
Ingredients
Marinade:
- 2 tbsp olive oil
- 2 tbsp of fresh basil chopped
- 2 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- 2 boneless skinless chicken breasts trimmed of excess fat
Caprese Salad:
- 1 cup of yellow and red grape tomatoes sliced in half lengthwise
- ¼ cup of mozzarella diced
- 2 tbsp fresh basil chopped
- 1 tbsp white balsamic vinegar
- 1 tbsp olive oil
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the marinade by combining the olive oil, basil, and garlic in a large zip-lock bag. Add the trimmed chicken breasts and squish them around until evenly coated. Seal and place in the refrigerator for 4-24 hours.
- Prepare the caprese salad 20 minutes before grilling the chicken. Combine the tomatoes, mozzarella, olive oil, vinegar, minced garlic, sea salt, and freshly cracked pepper to taste together in a bowl; toss until evenly combined. Chop and add the basil right before serving so it stays a vivid green. Side note: I liked using equal amounts of vinegar/oil in this recipe because I love the tang it gives to the salad; use less vinegar if you don't want it too tangy.
- Cook the chicken by heating a grill pan over medium heat; coat with cooking spray.
- Lightly season the chicken with sea salt and freshly cracked pepper, to taste.
- Once the grill pan is hot add the chicken and cook for 5-6 minutes or until golden brown. Flip the chicken over and continue cooking for 3-4 minutes, or until the chicken has cooked through and the juices run clear.
- Remove from the pan and let the meat rest for a few minutes. Place the chicken on a serving plate.
- To serve, add the basil to the caprese salad; toss the salad then spoon it over the center of the chicken breasts. Serve immediately. Enjoy.