{ the ultimate skinny summer balsamic caprese grilled chicken }

Balsamic Caprese chicken crawfish and crunches

{ the ultimate skinny summer balsamic caprese grilled chicken }

Gosh. Sometimes my recipe names are just so fancy and intricate because I can’t help myself. BUT, they are not to scare you away! I promise this couldn’t be easier, and it will leave you feeling healthy and summery.

Now, it may not be southern, like most of my recipes, but it counts if my tomatoes were actually grown on my little tomato plant outside right? I just couldn’t resist making this favorite recipe of mine at least ONCE this summer.

Marinating chicken breasts is the way to go people. They often get so dried out or are just plain boring. But if you take the time to throw them in a Ziploc with some olive oil, vinegar, and spices, you will be in for a treat.

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Grilling balsamic chicken crawfish and crunches

For Four:

  • 4 boneless chicken breasts
  • 1 pint cherry tomatoes, if the medley of colors are available – even better!
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 2 T black pepper
  • 2 T salt
  • 3 T garlic powder – or minced garlic
  • 3 T onion powder
  • 3 T italian seasoning
  • 1 small package of mozzarella (not the shredded or sandwich kind)
  • 6 cups baby spinach
  • Balsamic reduction to taste
  • Salt and pepper to taste

Balsamic Caprese chicken two crawfish and crunches

1) First, remove veins and fat from chicken. On a cutting board, between two big sheets of plastic wrap, pound your chicken thin with a meat mallet. It should be about 1 inch thick, don’t butcher it!

2) In a large Ziploc bag or Tupperware, mix and massage your chicken with olive oil, balsamic, salt, pepper, onion powder, garlic powder, Italian seasoning. Make sure all the chicken is coated. Lay flat in your fridge about 6-8 hours.

3) When you are ready to grill your chicken, make sure to heat the grill to medium and rub with olive oil with a towel to avoid sticking. Grill your chicken on each side about 5 minutes, but be sure to check with a meat thermometer. Let meat rest about five minutes covered with foil.

4) While your chicken is grilling or resting, chop your cherry tomatoes in half. (The photo shows them on the grill, but I didn’t like how soft they got.) Lay out your spinach on your plate and top with salt and pepper.  Layer your spinach, then chicken, then sliced mozzarella, then tomatoes.

5) Drizzle with balsamic reduction and a little extra balsamic if you prefer. If you don’t want to make the balsamic reduction, balsamic dressing will do.

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