Description
Grilled Chicken Margherita is a vibrant, flavor-packed dish featuring juicy grilled chicken breasts topped with creamy mozzarella, herby basil pesto, and a fresh tomato-basil topping. It's a quick, elegant, and satisfying meal perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to less than 1-inch thickness
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme)
- 4 slices mozzarella cheese
- ½ cup basil pesto
- ½ cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- ½ cup packed basil leaves, very thinly sliced
- Cracked black pepper
Instructions
- Combine chicken breasts with salt, pepper, olive oil, garlic powder, and Italian seasoning in a large bowl. Toss to coat evenly.
- Preheat the grill to medium-high heat. Cook the chicken for 6-8 minutes on each side or until fully cooked.
- When the chicken is nearly done, place a slice of mozzarella on each piece and allow it to melt, about 1 minute.
- In a separate bowl, mix halved cherry tomatoes with lemon juice and sliced basil to create the topping.
- Top each grilled chicken breast with about 3 tablespoons of pesto, a scoop of the tomato-basil topping, and freshly cracked black pepper before serving.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Substitute mozzarella with provolone or fontina for a different flavor.
- You can swap pesto with marinara sauce if desired.
- Diced Roma tomatoes can replace cherry tomatoes.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a microwave or oven until warmed through.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
