Garlic Basil Chicken topped with Caprese Salad

Name: Garlic Basil Chicken topped with Caprese Salad
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Yield: 2 serving
Ingredients: 2 tbsp olive oil; 2 tbsp of fresh basil; 2 cloves of garlic minced; Sea Salt and Freshly Cracked Pepper; 2 boneless skinless chicken breasts; 1 cup of yellow and red grape tomatoes; ¼ cup of mozzarella; 2 tbsp fresh basil; 1 tbsp white balsamic vinegar; 1 tbsp olive oil; 1 clove of garlic; Sea Salt and Freshly Cracked Pepper

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 25 mins
Servings
2
Course
Main Course
Cuisine
Italian

Garlic Basil Chicken topped with Caprese Salad

Samara Jones

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Ingredients

Servings

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

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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.