This recipe combines juicy grilled chicken with fresh, vibrant caprese salad ingredients, making it a stellar choice for quick weeknight dinners or casual gatherings.
Ingredients
Scale:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons Italian seasoning
Salt and pepper, to taste
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella, cubed or sliced
1 cup fresh basil leaves
Salt and pepper, to taste
1 cup balsamic vinegar
Instructions
Prepare the Balsamic Reduction: In a small saucepan, pour in the balsamic vinegar. Heat over medium heat and bring it to a gentle simmer. Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until it thickens and coats the back of a spoon. The reduction should have a syrupy consistency that enhances the flavors of the dish. Remove from heat and set aside to cool.
Marinate the Chicken: In a large bowl, combine olive oil, Italian seasoning, salt, and pepper. Add the chicken breasts, ensuring they are well-coated with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.
Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F. Remove the chicken from the grill and let it rest for 5 minutes.
Prepare the Caprese Salad: While the chicken is resting, combine the halved cherry tomatoes, fresh mozzarella, and basil leaves in a large bowl. Season with salt and pepper, and drizzle with a bit of olive oil if desired. Toss gently to mix.
Assemble the Dish: Slice the grilled chicken into strips and arrange them on a serving platter. Top with the caprese salad and drizzle generously with the balsamic reduction. Serve immediately.
