Description
A vibrant and simple grilled chicken dish inspired by Margherita pizza toppings—mozzarella, pesto, and fresh tomatoes—ready in just 30 minutes.
Ingredients
- 4 boneless skinless chicken breasts, pounded to under 1″
- Salt and pepper, to taste
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning (or ½ tsp oregano + ¼ tsp basil + ¼ tsp thyme)
- 4 slices mozzarella cheese
- ½ cup basil pesto
- ½ cup cherry tomatoes, halved
- 1 Tbsp fresh lemon juice
- ½ cup basil leaves, thinly sliced
- Freshly cracked black pepper
Instructions
- Toss chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper in a bowl.
- Grill chicken over medium-high heat for 6–8 minutes per side until cooked through.
- Top each breast with a slice of mozzarella, close the grill lid, and let it melt (about 1 more minute).
- While the cheese melts, toss tomatoes, lemon juice, and basil in a small bowl.
- Remove chicken from the grill, spoon ~3 Tbsp pesto on each piece, add the tomato mixture, finish with cracked pepper, and serve immediately.
Notes
- Substitute pesto with marinara sauce for a different spin.
- Use store-bought pesto for convenience.
- Swap nuts in pesto—walnuts or cashews work well.
- Griddle or oven: brown chicken first, then bake at 400 °F for ~25 minutes (based on reader feedback).
- Add a drizzle of balsamic glaze before serving for brightness.
Nutrition
- Serving Size: 1 breast with toppings
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg
