Sometimes I think I should rename my Blog “As Seen on Facebook” or at least the cooking part. Kent is forever scouring Facebook and when he finds a food video he likes then inevitably we have it soon after. Now that is totally not a complaint just a full disclaimer. This weeks specialty Grilled Chicken Margherita.
Wednesday on the way home from work, Kent told me he had discovered another Chicken recipe that we were going to try. Grilled Chicken Margherita was on the menu. Well I outright said no way… OK totally not true, I am always up for anything he wants to try. It is a relatively simple recipe and perfect for Summer/Fall nights. Special bonus: 30 minutes or less until dinner is on the table.
What is Grilled Chicken Margherita?
This chicken dish is one that features cheese, cherry tomatoes, and basil pesto. Think of a margherita pizza: you have pesto sauce (or marinara), topped with mozzarella hhunks, and basil. So it’s like pizza on top of the chicken, except minus the crust, of course. So keto friendly right?
Pesto or Presto for Grilled Chicken Margarita
The topping is pesto and grape tomatoes. Not just delicious but picture worthy. We served our Grilled Chicken Margherita with green beans and rice. What would you pair this with? I am thinking it might be tasty with a side pf pasta, maybe the Roasted Red Pepper dish? Or maybe just a side salad so you can savour the tastiness of the chicken.
Grilled Chicken Margherita
- Medium saucepan
- Measuring Spoons
- Chopping knife
- Cutting board
- Lemon juicer
- Large mixing Bowl
- Small mixing bowl
- 4 Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1 tsp Garlic Powder
- 1 tsp Italian seasoning
- 4 Mozzarella slices
- 1/2 cup Pesto
- 1 cup Cherry tomatoes
- 1 tbsp Lemon juice
- 6-8 Torn basil leaves
- In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
- Grill chicken on stovetop (or BBQ) for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
- In small mixing bowl, toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper.
- Serve hot and enjoy