The Scoop
Grilled chicken... but make it feel like summer vacation!
Juicy balsamic-marinated chicken gets topped with creamy avocado, juicy tomatoes, fresh basil, and melty mozzarella for a dinner that's fresh, colorful, and way more exciting than another plain chicken breast.
It's easy enough for a weeknight, but it definitely looks like you care enough to make something delicious.
Ingredients
For the chicken:
- 4 chicken breasts, boneless and skinless
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
For the avocado-tomato topping:
- 1 cup plum tomato, cut in half
- 2 avocados, diced
- 1/4 cup fresh chopped basil, chopped
- 1 teaspoon olive oil
- 1/2 lemon, juiced
- salt, to taste
- pepper, to taste
- 4 slices fresh mozzarella cheese
Directions
- Combine the chicken, the garlic, the balsamic vinegar, the Italian seasoning, the salt, and the pepper in a large bowl.
- Stir the chicken mixture until it is thoroughly combined.
- Cover the chicken mixture, place it in the refrigerator, and allow the chicken to marinate for at least 30 minutes and up to 24 hours.
- When you're ready to prepare the meal, heat the olive oil in a large skillet over medium-high heat.
- Cook the marinated chicken until it is cooked through to 165 degrees F, about 8-10 minutes.
- While the chicken is cooking, in a medium bowl, gently combine the tomato, the diced avocado, the basil, the olive oil, the lemon juice, the salt, and the pepper.
- Plate the chicken with the mozzarella cheese and the avocado-tomato salsa and serve.
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