RECIPE: Caprese Chicken

February 2019: Client of the Month
February 4, 2019
Valentine’s Breakfast: Mac & Cheese Waffles
February 11, 2019

Yield: 4 Servings   Per Serving: 1 Leaner, 1 Green, 3 Condiments, 1 Healthy Fats


2 tsp olive oil

2 garlic cloves, minced

2 cups grape tomatoes, halved

3 Tbsp balsamic vinegar

¼ tsp each salt & pepper

½ cup fresh basil leaves, torn into small pieces

4-4 oz boneless skinless chicken breasts, butterflied then pounded very thin (1/8 inch to ¼ inch thick)

2 cups reduced-fat shredded mozzarella


  1. Heat olive oil in a large skillet over medium-high heat. Add garlic, and stir for one minute. Add tomatoes, balsamic vinegar, salt and pepper. Cover and cook for 8 to 10 minutes, until tomatoes have softened.
  2. Remove from heat and stir in fresh basil. Grill or saute chicken breasts over medium-high heat for a few minutes on each side until fully cooked. Transfer to a baking sheet. Top chicken with tomato mixture and mozzarella cheese, as if it were a pizza. Broil for 2 to 5 minutes, or until cheese is melted.

*Serve a vegetable (1 cup) to make a complete lean and green meal