This Caprese Chicken is the epitome of summer flavors coming together. When I think of summer I think of BBQ, patio parties, fresh produce ripe for the picking with its mouth-watering flavors. I love bringing these flavors together into one special dish.

One of the things I love most about warmer weather and summer is being able to grow a garden. I think it’s such an incredible thing to be able to do and is certainly a humbling experience. The earth and plants teach you to be patient, to get your hands dirty, and take joy in growing slow. I am always in awe of what each plant can do and produce if only I give it proper TLC and time.

In this day and age, I feel a lot of us are on the go go go and tend to stress meal time. I have made it a point to try and create meals that are full of nutrients, flavor and don’t take all night to make. I believe sitting down together and enjoy food is a simple yet important part of every single day. It allows for the space to connect, to engage with one another, and to nourish ourselves not only with food but with love from those sharing the table. Make it a point to have at least one meal a week with those you love and maybe even invite a couple of friends or neighbors over as well.

Caprese Chicken Recipe

  • 4 Organic, Free Range Chicken Thighs or Breasts
  • 3 cups Cherry Tomatoes sliced
  • Small container Mozzarella Cheese Balls sliced in half
  • 1 cup fresh Basil chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp White Balsamic Vinegar
  • 1-2 cracks Black Pepper & Sea Salt

Preparation Instructions

  • Turn grill on and place on low heat. I always think its smart to cook on low or medium low heat to ensure you aren’t going to burn dinner! Burnt BBQ although can have a deliciousness to it, isn’t that great for your health. You can get the yummy BBQ taste without the burnt ends.-
  • I like to spray my chicken thighs/breasts with a bit of coconut oil to help them from sticking.
  • Once the Grill is ready, place chicken on and get to work preparing your salad. You will want to check the chicken every 3-4 minutes to flip and pull off as soon as its done.
  • In a bowl start by slicing the tomatoes and then move on to the mozzarella. Chopped the basil, pour the olive oil and the vinegar on and toss. I like to finish with a few cracks of black pepper and sea salt & you are ready. Once the chicken is done, I placed all the pieces on a tray and topped with the Caprese salad.

Caprese Chicken

McKenzie
BBQ chicken with creamy mozzarella, fresh cherry tomatoes and basil from the garden. A taste of summer in every delicious bite.
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Servings 3 servings

Ingredients
  

  • 4 Organic , Free Range Chicken Thighs or Breast
  • 3 cups Cherry Tomatoes sliced
  • 1 container Small Mozzarella Cheese Balls sliced in half
  • 1 cup Fresh Basil Chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp White Balsamic Vinegar
  • 1-2 cracks Black Pepper & Sea Salt

Instructions
 

  • Turn grill on and place on low heat. I always think its smart to cook on low or medium low heat to ensure you aren't going to ruin dinner by charing it! Burnt BBQ although can have a deliciousness to it, isn't that great for your health. You can get the yummy BBQ taste without the burnt ends.
    I like to spray my chicken thighs or breasts with a bit of coconut oil to help them from sticking to the grill and then a couple cracks of salt & black pepper is all you need.
    Once the Grill is ready, place chicken on and get to work preparing your caprese salad. You will want to check the chicken every 3-4 minutes to flip sides and pull off as soon as its done.
    In a bowl start by slicing the tomatoes and then move on to the mozzarella. Chopped the basil, pour the olive oil and the vinegar on and toss. I like to finish with a few cracks of black pepper and sea salt & you are ready.
    Once the chicken is done , I placed all the pieces on a tray and topped with the caprese salad allowing the flavors to mingle and this dish is ready to enjoy!

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