Rating
Published Jun 6th
Prep 20m Cook 10m Additional 4h Ready In 270m
Servings 4 Calories 471 kcal
This summer-ready grilled chicken margherita dish combines grilled chicken breasts with pesto, fresh mozzarella cheese, and cherry tomatoes for tons of Italian-inspired flavor.
Recipe Ingredients
- 4 (6 ounce) skinless, boneless chicken breasts
- 0.25 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 1 cup halved cherry tomatoes
- 4 fresh basil leaves, minced
- 1 teaspoon lemon juice
- salt and freshly ground black pepper to taste
- 4 slices mozzarella cheese
- 0.25 cup basil pesto
Cooking Directions
- 1 Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
- 2 Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
- 3 Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
- 4 Preheat an outdoor grill for medium heat; lightly oil the grate.
- 5 Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.
Nutrition Facts
- Calories 471 kcal
- Carbohydrate 5 g
- Cholesterol 122 mg
- Fiber 1 g
- Protein 49 g
- Saturated Fat 7 g
- Sodium 652 mg
- Fat 27 g