Grilled chicken, fresh mozzarella, tomatoes, and basil drizzled with balsamic reduction in a light, protein-packed bowl.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad
07 - 8 ounces fresh mozzarella balls, sliced or torn
08 - 3 medium ripe tomatoes, sliced or diced
09 - 1 cup fresh basil leaves
10 - 4 cups mixed salad greens (arugula or spinach optional)
→ Balsamic Reduction
11 - 1/2 cup balsamic vinegar
12 - 1 tablespoon honey
→ Finishing
13 - 2 tablespoons extra-virgin olive oil
14 - Sea salt and black pepper to taste
# Method:
01 - Preheat grill or grill pan to medium-high heat.
02 - Slice chicken breasts horizontally to create 4 thin cutlets. Drizzle with olive oil and season evenly with Italian herbs, garlic powder, salt, and pepper.
03 - Grill chicken for 4 to 5 minutes per side until fully cooked and juices run clear. Remove from heat and rest for 5 minutes, then slice.
04 - Combine balsamic vinegar and honey in small saucepan. Bring to gentle boil, reduce heat to low, and simmer 5 to 7 minutes, stirring occasionally, until syrupy. Remove from heat and cool slightly.
05 - Arrange salad greens in bowls. Top with sliced grilled chicken, mozzarella, tomatoes, and fresh basil leaves.
06 - Drizzle with extra-virgin olive oil and balsamic reduction. Season with salt and pepper to taste.
07 - Serve immediately.
