Grilled Chicken Margherita
Grilled Chicken Margherita is a low-carb, nutritious twist on traditional margherita pizza, replacing the pizza crust with lean grilled chicken. It combines fresh mozzarella, cherry tomatoes, and basil pesto to create a delicious, healthy meal perfect for those looking to enjoy Italian flavors without the guilt of carbs.
Ingredients
- 4 boneless skinless chicken breasts (pounded to 1/2 inch thickness)
- 8 ounces fresh mozzarella sliced
- 1 pint cherry tomatoes marinated
- 1/2 cup pesto homemade or store-bought
- 1 tablespoon balsamic vinegar for marinating
- 1 teaspoon pesto per serving
- 2 slices mozzarella per serving
- 1/2 cup grape tomatoes halved, per serving
- Salt black pepper, Hey Grill Hey Chicken Rub (for seasoning)
- 2 tablespoons fresh basil for marinating tomatoes
- Olive oil for grilling
Instructions
- Pound chicken breasts to about 1/4 inch thickness and season with salt and pepper. Marinate with olive oil for 30 minutes.
- Preheat the grill to medium-high heat (500°F). Grill chicken for 2 minutes per side, then reduce heat to 350°F and grill for 4-5 minutes per side until the internal temperature reaches 160°F.
- Top each chicken breast with 1 teaspoon of pesto, 2 slices of mozzarella, and halved grape tomatoes when the chicken is nearly done. Close the grill lid and cook for 2-5 minutes until cheese melts.
- Serve hot and garnish with fresh basil and a drizzle of olive oil.
Notes
- Marinate chicken for 30 minutes to ensure tenderness and flavor.
- Preheat your grill to the optimal temperature for perfect cooking.
- Use fresh ingredients like mozzarella and basil to enhance the dish's flavor.
- The recipe can be easily adapted for oven grilling: preheat to 425°F and cook for 20-25 minutes.
- For a delicious finish, serve with sides like garden salad or roasted vegetables and pair with a light wine such as Pinot Grigio.