Recipes › Main Course › Grilled Chicken Caprese Recipe

Grilled Chicken Caprese Recipe High-Protein

Recipe by Pedro M. A. Neves

This Italian-inspired grilled chicken caprese features succulent herb-marinated chicken breasts topped with fresh mozzarella, ripe tomatoes, and basil, finished with a balsamic glaze. Combining the classic flavors of caprese salad with lean grilled protein, this dish delivers restaurant-quality taste with impressive nutritional density. Perfect for a clean, high-protein meal that celebrates simple Italian ingredients.

Ingredients

• 4 boneless skinless chicken breasts (160g each)
• 3 tablespoons (45ml) extra virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons (30ml) fresh lemon juice
• 1 teaspoon (5g) dried oregano
• ½ teaspoon (2.5g) salt
• ¼ teaspoon (0.5g) black pepper
• 2 medium tomatoes (250g total), sliced
• 250g fresh buffalo mozzarella, sliced
• 16 fresh basil leaves
• 3 tablespoons (45ml) aged balsamic vinegar
• 2 tablespoons (30ml) balsamic glaze

Instructions

1. Pat the chicken breasts dry with paper towels. Place each between plastic wrap and pound to ¾-inch (2cm) thickness using a meat mallet.

2. In a small bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Stir until well combined.

3. Place chicken in a shallow dish and pour marinade over, coating all sides evenly. Let rest for 15 minutes at room temperature.

4. Preheat grill to medium-high heat (approximately 200°C or 400°F). Lightly oil grill grates with high-heat oil.

5. Place chicken on grill and cook for 7-8 minutes without moving, until golden grill marks form and internal temperature reaches 75°C (165°F).

6. Flip chicken and cook the other side for 7-8 minutes until cooked through. Transfer to a warm plate and rest 2 minutes.

7. While chicken rests, arrange sliced tomatoes on a serving platter. Layer fresh mozzarella slices over tomatoes.

8. Place grilled chicken on top of tomato and mozzarella. Scatter fresh basil leaves across the dish.

9. Drizzle aged balsamic vinegar over the entire plate, then finish with balsamic glaze in a thin zigzag pattern.

10. Serve immediately while chicken is warm and mozzarella is slightly softened from the heat.

Substitutions

• Replace buffalo mozzarella with low-moisture mozzarella for fewer carbs and improved grilling stability
• Substitute fresh basil with fresh oregano or marjoram for a different herbaceous note
• Use aged white balsamic vinegar instead of dark for a lighter appearance and less acidic finish
• Replace chicken breasts with skinless chicken thighs for additional flavor, adjusting cook time to 12-14 minutes

Tips

• Pound chicken to uniform thickness ensures even cooking and prevents dry overcooked edges
• For best results, let marinated chicken reach room temperature before grilling to promote even doneness throughout
• Do not move chicken while it grills initially; allow 7-8 minutes for proper caramelization before flipping
• Slice tomatoes and mozzarella just before assembling to prevent excess moisture from pooling

Caprese salad (insalata caprese) originated on the island of Capri in Campania, Italy, traditionally celebrating the trio of fresh tomatoes, mozzarella di bufala, and basil—ingredients representing the colors of the Italian flag. This grilled chicken adaptation maintains the spirit of fresh, quality ingredients while adding substantial protein for a complete main course.

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