This is easily the easiest dish I’ve made it a while. And yet, it’s so fragrant and delicious! Surprisingly, it isn’t because of the cheese either (shocker, I know). The garlic-basil-tomato combo has me convinced it’s amazing.
I’m not a big Italian fan but this could easily be a weekly staple in my household. Since I used cheese with this dish, I opted to skip a starchy side or dressing and salad with added fat and opted for a lower calorie and nutrient dense side dish of mashed cauliflower. With the drizzle of balsamic, it made the perfect pair and almost felt like I was eating creamy potatoes with it! Give it a try.
- 4 skinless chicken breasts
- kosher salt & freshly ground black pepper
- 2-4 tablespoons avocado (or olive) oil, divided
- 3 large garlic cloves, minced
- 2 pints cherry tomatoes, halved
- 10 large basil leaves, finely chopped
- 8 oz fresh mozzarella, sliced in ½ inch thick slices
- balsamic vinegar, to taste
- Salt and pepper both sides of the chicken breasts and set aside.
- In a large sauté pan over medium-high heat, warm 1-2 tablespoons oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly. Aprox cooking time is 15-20 mins depending in the size of your chicken breasts.
- While the chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining tablespoons of oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.
- Once chicken has finished cooking, top each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
- Lastly, drizzle with a splash of balsamic vinegar and serve immediately.