Grilled Chicken Margherita

1. 1

   Using the smooth side of a meat mallet, gently pound the chicken breasts to an even thickness, about 1/2 inch. Place the chicken in a resealable plastic bag.

2. 2

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

3. 3

   In a small bowl, mix the cherry tomatoes, basil, lemon juice, salt, and pepper.

4. 4

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

5. 5

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

• Calories 904.18 kcal High
• Protein 61.37 g Good Source
• Carbs 21.58 g Moderate
• Total Fat 63.56 g High
• Saturated Fat 24.73 g High
• Trans Fat 0.04 g High
• Cholesterol 131.93 mg High
• Sodium 1763.2 mg High
• Fiber 1.26 g Low Source
• Sugar 3.71 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 1782.52 mg Good Source
• Iron 1.08 mg Low Source
• Potassium 110.46 mg Low Source
• Vitamin A 91.81 mcg_rae Moderate
• Vitamin C 16.28 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Alcohol 🚫🍷