We have been having a bit of a heat wave in L.A., so I have been avoiding turning on the stove or oven. This caprese chicken from Baked Bree is the perfect light summer meal.
Grilled Chicken with Caprese Topping
Adapted from Baked Bree
2 chicken breasts, cut into halves or thirds if they are large
1 c cherry tomatoes, halved
1/3 c fresh mozzarella, cut into bite-sized pieces
1/4 c red onion, finely chopped
10 leaves basil, chopped
To make the salad, put the tomatoes, mozzarella, and red onion in a medium-sized bowl. Season with salt and pepper, then drizzle with vinegar and oil to taste. Add the basil and toss. Cover and refrigerate until ready to use.
Season the chicken on both sides with grill seasoning. Grill on medium-high heat until the chicken is cooked through.
Serve the chicken with the caprese salad on top.