Happy Friday lovelies! Sooo excited it’s the weekend. In case you haven’t already noticed.. I really love my weekends ;-)! To get your weekend started I jotted down one of my favorite recipes. I fell in love with caprese salads in Italy and I thought what better way than to make this a whole dinner? I hope you enjoy it!!
1 lb chicken breasts
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tbs EVOO
1 cup diced tomatoes
2 tbs diced basil leaves
1 package fresh mozzarella
1/4 cup balsamic vinegar
1 bunch of asparagus
1 tablespoon lemon zest
salt and pepper
1 tsp. EVOO
Preheat grill. Combine salt, pepper, garlic powder, and oregano. Spread evenly over both sides of the chicken.
Coat the asparagus with EVOO. Add the salt and pepper and shaved lemon zest. I also added a splash of lemon juice over them.
While the grill is heating, slice the tomatoes and basil. Place in a bowl with the salt, pepper, and a dash of oregano. Add 1 tablespoon of EVOO and 1/4 cup balsamic vinegar. Set to aside and let the tomatoes marinate.
Place the chicken and asparagus on the grill. Cook the chicken 6-8 minutes on each side, depending on the thickness- Ensure there is no pink in the center. The asparagus just needs turned every now and again. I leave these on until they have nice grill marks and are tender.
Slice a few pieces of fresh mozzarella. At the last minute or two of cooking the chicken, add the mozzarella and close the grill so it melts just slightly over the chicken.
Place chicken on a plate and spoon over the tomato mixture. Add your side of asparagus and enjoy!!
If you decide to make this, let me know your thoughts on it!! I’d love to hear feedback. Have a wonderful weekend!