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Week of 6/1/20

Grilled Caprese Chicken
with zucchini / focaccia

Active: 40 min Total: 1 hr
Original GF Paleo Vegetarian
Grilled Caprese Chicken
Inspired by the Italian summer salad with tomatoes, fresh mozzarella, and basil, this balsamic-marinated chicken is great cooked on the stovetop or out on the grill. If you can find focaccia - an Italian bread made with olive oil - it makes a great side.
Smarts: Any other type of grilled bread will work in place of the focaccia or check out the gluten-free version of this meal which includes corn on the cob on the side instead of bread.
Tags
Grill Friendly
Proteins
Chicken, non-ground, Cheese
Cuisines
European - Mediterranean
Save recipe
51

Ingredients

Metric
Servings:
4
Grilled Caprese Chicken:
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp
  • Cheese, fresh mozzarella - 3 oz , sliced
  • Tomatoes, medium - 1 , sliced (preferably heirloom)
  • Basil (opt) - 2 sprigs , leaves removed
  • Foil - for grilling
Balsamic Vinaigrette:
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, cooking - 2 Tbsp
Grilled Zucchini and Focaccia:
  • Zucchini - 1 lb , spears
  • Focaccia - 1 loaf , sliced into thick strips (sub any loaf of bread, sliced)
  • Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp
  • Oil, olive - 1 Tbsp

Prep

  1. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add cooking oil while whisking. (Can be done up to 5 days ahead)
  2. Marinate chicken - (If prepping right before cooking and using a grill, get grill heating while chicken marinates.) Halve chicken to thin. Combine chicken with vinaigrette (portion for chicken), turning to coat on both sides. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Zucchini / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Focaccia / Tomatoes / Basil - Prep as directed.

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Make

  1. If cooking on the grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat. Clean grates and brush with some oil.
  2. Toss zucchini with vinaigrette (portion for zucchini). Season with some salt and pepper.
  3. Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
  4. Brush focaccia with olive oil.
  5. {grill}: Place chicken over direct heat. Sear chicken on both sides until lightly charred. Place a piece of foil over the indirect heat side of the grill. Place chicken on top of foil. Top chicken with cheese and let it continue cooking while cheese melts. (Chicken is cooked through when it reaches 165F / 74C.)
  6. {grill}: While chicken finishes cooking, place zucchini over direct heat and turn to cook on all sides until tender. In the last few minutes of cooking, add focaccia and cook to lightly toast on all sides.
  7. If cooking on the stovetop / oven: Turn on the oven’s broiler.
  8. {stovetop / oven}: Spread olive oil-brushed focaccia out on a sheet pan. Set aside.
  9. {stovetop / oven}: Heat a large oven-safe skillet or oven-safe grill pan over medium heat. Brush with some oil. Add zucchini and cook on all sides until tender, 5 to 7 minutes. Set aside, covered to keep warm. Return pan to heat.
  10. {stovetop / oven}: Brush pan with some more oil. Sear chicken on both sides until nearly cooked through. Top chicken with cheese and place under the broiler until cheese is melted. Transfer pan with focaccia to the oven at the same time and toast until golden brown, turning to toast on both sides.
  11. Top chicken with tomato slices and basil leaves. Serve with focaccia and zucchini. Enjoy!

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