In the fresh meat case
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Prep Time: 15 min
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Cook Time: 10 min
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Serves 4
- 400
Calories
- 40G
Protein
- 440MG
Sodium
- 6G
Sat.fat
- 9G
Sugar
In the fresh meat case
Ingredients
4 tbsp. balsamic vinegar
4 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
2 large zucchini
2 cups tomatoes, chopped
4 oz. mozzarella pearls
1/4 cup fresh basil
1/4 cup toasted pine nuts
Whisk
Whisk together the balsamic vinegar, olive oil, salt and black pepper. In a resealable plastic bag, combine the 4 chicken breasts and ½ of the balsamic dressing. Set the remaining dressing aside for serving. Marinate the chicken in the refrigerator for 10 to 15 minutes.
Whisk
Whisk together the balsamic vinegar, olive oil, salt and black pepper. In a resealable plastic bag, combine the 4 chicken breasts and ½ of the balsamic dressing. Set the remaining dressing aside for serving. Marinate the chicken in the refrigerator for 10 to 15 minutes.
Spiralize
With a mandoline, julienne peeler or spiral slicer, turn the zucchini into noodles. Onto a large platter, combine the zucchini noodles, chopped tomatoes and mozzarella pearls.
Spiralize
With a mandoline, julienne peeler or spiral slicer, turn the zucchini into noodles. Onto a large platter, combine the zucchini noodles, chopped tomatoes and mozzarella pearls.
Grill
Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade. Discard the marinade. Grill the chicken breasts for 3 to 4 minutes per side until done. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill and let rest for 2 to 3 minutes. Chop into bite-sized pieces.
Grill
Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade. Discard the marinade. Grill the chicken breasts for 3 to 4 minutes per side until done. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill and let rest for 2 to 3 minutes. Chop into bite-sized pieces.
Serve
Top the platter of zucchini noodles, tomatoes and mozzarella with chicken pieces. Drizzle with remaining balsamic dressing and garnish with basil chiffonade and toasted pine nuts.
Serve
Top the platter of zucchini noodles, tomatoes and mozzarella with chicken pieces. Drizzle with remaining balsamic dressing and garnish with basil chiffonade and toasted pine nuts.
Balsamic Grilled Chicken Caprese Salad
5 
This is delicious and healthy! I'm always looking for an excuse to use my spiralizer and my husband loves caprese salad so this dish was perfect for an easy and healthy dinner.
kathie hoehn
UHHU
LARRY REYNOLDS