Grilled Chicken Margherita

This summer-ready grilled chicken margherita dish combines grilled chicken breasts with pesto, fresh mozzarella cheese, and cherry tomatoes for tons of Italian-inspired flavor.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 471 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon lemon juice
• 1 clove garlic, minced
• ¼ cup olive oil
• 1 teaspoon Italian seasoning
• salt and freshly ground black pepper to taste
• 2 tablespoons balsamic vinegar
• 1 cup halved cherry tomatoes
• 4 slices mozzarella cheese
• ¼ cup basil pesto
• 4 (6 ounce) skinless, boneless chicken breasts
• 4 fresh basil leaves, minced

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat; lightly oil the grate.

Step 2

Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.

Step 3

Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.

Step 4

Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.

Step 5

Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.