Grilled Chicken Caprese with Pesto
This tasty grilled chicken caprese with pesto and is the best summer grilling recipe you didn't know you needed! Marinated and grilled to perfection, the chicken is topped with zesty pesto, fresh tomato, and melty mozzarella cheese.
Ingredients
- ½ cup oil corn, vegetable, avocado or olive oil
- ¼ cup balsamic vinegar
- 1 Tablespoon italian seasoning
- 1 teaspoon garlic powder
- 6 chicken breasts approximately 6 ounces each
- ½ cup basil pesto store bought or homemade
- 8 ounces fresh mozzarella
- 1 large tomato beef steak, on the vine or home grown
Instructions
- Combine oil, balsamic vinegar, italian seasoning, and garlic powder in a large zip top bag or shallow baking dish.
- Add the chicken breasts, tossing gently so the marinade covers all of the chicken. Place in the refrigerator for 30 minutes to marinate.
- While the chicken is marinating, slice both the mozzarella cheese and tomato into 6 even slices and preheat the grill to medium high heat or 375˚.
- Remove the chicken from the marinade and place it on the preheated grill to cook for 5 minutes on the first side.
- Flip the chicken over and top each breast with a heaping tablespoon of pesto, one slice of tomato, and then one slice of fresh mozzarella.
- Close the grill and cook for another 4-5 minutes or until the internal temperature of each chicken breast reaches a minimum of 165˚ when checked with a kitchen thermometer.
- Allow the chicken to rest for 5 minutes off of the grill before serving.
Notes
- Allow the chicken to sit in the marinade for a minimum of 30 minutes or up to 2 hours if needed.
- Try to pick similar-sized pieces of chicken so they cook evenly and in the same amount of time.
- Cooking times may vary depending on the actual size and thickness of each chicken breast, so make the chicken is cooked to an internal temperature of 165˚ when checked with a kitchen thermometer.
- Let the chicken resting after cooking for serving so it retains its juices and stays moist.
Substitutions and Variations
- Dairy free - Omit the cheese or replace it with your favorite dairy free mozzarella. Make sure the pesto is dairy free too!
- Spicy - Add 1 teaspoon of crushed red pepper flakes to the marinade.
- No Pesto - Not a fan of pesto or need a nut-free alternative? Omit the pesto and add a fresh basil leaf to the top of the cheese after cooking instead.
Alternative Cooking Methods
- Oven - This recipe can be made in an oven at on a sheet pan instead of on the grill. Cook chicken at 375˚ for 8-10 minutes each side until the internal temperature reaches 165˚.
Storage Suggestions
Leftover grilled chicken caprese with pesto will keep in the refrigerator for 3-5 days and can be reheated in the oven, on the grill or in the microwave until heated through.Nutrition
Serving: 1breastCalories: 482kcalCarbohydrates: 5gProtein: 46gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 140mgSodium: 630mgPotassium: 744mgFiber: 1gSugar: 3gVitamin A: 983IUVitamin C: 6mgCalcium: 244mgIron: 1mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!