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Grilled Caprese Chicken
with zucchini / corn on the cob

Active: 40 min Total: 1 hr
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.
Smarts: The original version of this meal includes grilled Italian bread - focaccia - on the side instead of corn on the cob. If you can find a gluten-free Italian-style bread, you can opt to serve that instead of the corn.


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 Corn:
  • Zucchini - 1 lb , spears
  • Corn - 4 cobs , shucked
  • Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp
  • Butter - for serving


  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. If using the stovetop, get water boiling for corn.) 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. Corn - Shuck corn. (Can be done up to 3 days ahead)
  5. Tomatoes / Basil - Prep as directed.

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  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. If cooking on the stovetop / oven: Bring a large stock pot of water (for the corn) to a boil and turn on the oven's broiler.
  3. Toss zucchini with vinaigrette (portion for zucchini). Season with some salt and pepper.
  4. Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
  5. {grill}: Brush corn with some oil and place over direct heat. Sear on all sides until lightly charred, ~3 minutes. Move corn to indirect heat and continue cooking until tender, 6 to 8 minutes.
  6. {grill}: Next, sear chicken and zucchini on both sides over direct heat until lightly charred. Place a piece of foil over the indirect heat side of the grill. Place chicken and zucchini on top of foil. Top chicken with cheese and close lid. Let everything continue cooking with the lid closed until vegetables are tender, chicken is cooked, and cheese melts. (Chicken is cooked through when it reaches 165F / 74C.)
  7. {stovetop / oven}: Add corn to boiling water and boil until tender, 5 to 7 minutes. Transfer corn to a colander to drain / cool until ready to serve.
  8. {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.
  9. {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.
  10. Top chicken with tomato slices and basil leaves. Serve with zucchini. Enjoy corn on the side topped with butter and a sprinkle of salt.



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