Grilled Chicken Caprese with Pesto (Edit recipe)

scarlatifamilykitchen

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This easy grilled chicken caprese recipe is made with pesto sauce. One of the best grilling recipes for Summer!

40 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	395
Fat:	30 g
Carbohydrates:	5 g
Protein:	27 g
Cholesterol:	112 g
Sodium:	127 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

Serves: 6

Ingredients

0.5 cup Avocado Oil
0.25 cup Balsamic Vinegar
1 Tbsp Homemade Italian Seasoning Blend (click for recipe), or store-bought
1 tsp Garlic Powder
6 whole Boneless Skinless Chicken Breasts, approximately 6 ounces each
.5 cup Homemade Fresh Basil Pesto (click for recipe), or store-bought
8 oz Fresh Mozzarella
1 whole Beefsteak Tomato

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 to marinate for at least 30 minutes, but no longer than 2 hours.
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 165˚.
Allow the chicken to rest for 5 minutes off of the grill before serving.

Notes

Dairy-Free - Omit the cheese or replace with a dairy-free alternative.
Spicy - Add 1 teaspoon of crushed red pepper flakes to the marinade.
No Pesto - Omit or replace with a few leaves of fresh basil.
Oven - Cook chicken at 375˚ for 8-10 minutes each side until the internal temperature reaches 165˚.
Storage - Keep leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the oven, on the grill or in the microwave.