Simple summer recipe featuring fresh caprese flavors combined with the balsamic grilled chicken and some smoky grilled zucchini for extra flavor. The added veggies and protein make this perfect for dinner!
Balsamic Grilled Chicken:
2 boneless skinless chicken breasts, 1 1/2 pounds
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon maple syrup, I used Grade A
1/2 Teaspoon sea salt
Caprese Salad Topping:
1 pound of cherry tomatoes, halved equaling 4 cups
6 ounce fresh mozzarella pearls, drained and halved
1 Tablespoon extra virgin olive oil
8 large leaves of basil, 1/4 ounce
Flaked finishing sea salt to taste
Balsamic reduction or balsamic vinegar
Place the chicken breasts in a glass container and add the marinade ingredients. Mix everything together well, cover and refrigerate overnight or at least 2 hours.
After the chicken is marinated, preheat the grill over medium high heat.
While the grill heats prepare the Caprese Salad Topping by mixing together the cherry tomatoes, mozzarella pearls, and olive oil.
Slice the basil by stacking all the leaves together. Then roll them up and slice them as thinly as possible. Mix the basil into the salad and let it sit while the chicken cooks.
When the grill temperature has reached 400ºF, place the chicken on the grill and immediately lower the heat to medium. Discard any leftover marinade.
Grill for 8-10 minutes or until the chicken loosens up from the grill and is easy to turn over. Continue cooking for another 8-10 minutes or until the chicken is no longer pink in the center. The cooking time will always vary depending on the size of your meat.
Pair this dish with the Balletto Chardonnay, Russian River Valley, Sonoma 2018 - part of this week's wine club release!
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