Scale

For the Grilled Chicken:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon Italian seasoning

½ teaspoon balsamic vinegar

For the Caprese Salad:

2 cups cherry tomatoes, halved

8 oz fresh mozzarella, sliced

1 cup fresh basil leaves

2 tablespoons extra virgin olive oil

1 tablespoon balsamic glaze

Salt and pepper to taste

Grill the Chicken:

Preheat the grill or grill pan to medium-high heat.

Rub the chicken breasts with olive oil, garlic powder, salt, black pepper, Italian seasoning, and balsamic vinegar.

Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Remove from heat and let rest for 5 minutes before slicing.

Prepare the Caprese Salad:

5. In a large bowl, combine cherry tomatoes, mozzarella slices, and fresh basil leaves.

6. Drizzle with extra virgin olive oil and balsamic glaze.

7. Season with salt and pepper to taste.

Assemble and Serve:

8. Arrange the sliced grilled chicken on top of the Caprese salad.

9. Serve immediately and enjoy!