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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.
Tags

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

Nutrition Facts

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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. 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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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. 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.

Nutrition Facts

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Reviews

Ratings

Original (39)
Gluten-free (6)
Paleo (1)
Vegetarian (4)

Most Helpful

I mistakenly thought this was a sandwich and the Olive bread was cut thick and really hard to put in mouth. Haha It would work as a open faced sandwich and will make again NOT as a sandwich. Zucchini was surprisingly delicious!

By: Diane
Posted: Jun 09, 2020
Diet: Original
1 Helpful

31 reviews

Made the veggie salad with the original version caprese chicken to suit all diets. Salad was a hit too! Saved half the focaccia for pesto caprese focaccia panini next day.

By: Jessie
Posted: Sep 07, 2021
Diet: Vegetarian
0 Helpful

Easy and very comforting meal

By: Thomas
Posted: Sep 14, 2020
Diet: Vegetarian
0 Helpful

So good!! I got to use zucchini and tomatoes from my garden and basil from my sister's garden. Super easy and a great summer meal

By: Kimberly
Posted: Jul 30, 2020
Diet: Gluten-free
0 Helpful

This didn't really come together well for me.

By: Jenna
Posted: Jul 30, 2020
Diet: Original
0 Helpful

I can’t grill so I had to cook this on the stove and it definitely wants a grill. I’d probably pass on the marinade if I can’t grill when cooking again and just go with a balsamic glaze over top for that kick and bake the zucchini. Good meal otherwise.

By: Christopher
Posted: Jul 21, 2020
Diet: Original
0 Helpful

I had hoped for more flavor from the marinade, and maybe I didn't marinate it long enough. I will definitely try again, though, as I love the flavor combinations.

By: Kristen
Posted: Jul 07, 2020
Diet: Original
0 Helpful