Caprese Salad with Grilled Chicken
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Ingredients
- 4 skinless chicken breasts
- 20 ml olive oil
- 400 g ripe tomatoes
- 250 g fresh mozzarella, torn
- 20 g fresh basil leaves
- 30 ml extra virgin olive oil
- 1 tbsp balsamic glaze
Nutrition (per serving)
- Calories
- 471 kcal
- Protein
- 53.1 g
- Carbohydrate
- 6.7 g
- of which sugars
- 5.7 g
- Fat
- 25.5 g
- of which saturates
- 9.7 g
- Fibre
- 1.3 g
- Salt
- 0.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a griddle pan or large frying pan over a medium-high heat. Brush the chicken breasts with the olive oil, season, and cook for 6-7 minutes on each side until cooked through with no pink remaining and the juices run clear.
- 2
Rest the chicken for 5 minutes, then slice.
- 3
Slice the tomatoes and arrange on a platter with the torn mozzarella, scattering with the basil leaves.
- 4
Top with the sliced chicken.
- 5
Drizzle with the extra virgin olive oil and balsamic glaze to serve.
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