A vibrant, protein-packed dinner that feels like a trip to the Amalfi Coast. Juicy balsamic-glazed chicken breasts topped with a cool, fresh medley of tomatoes, pearls of mozzarella, and garden-fresh basil.
30 Minutes
High Protein
Low Carb
Why You’ll Love This Recipe
- One-Pan Prep: Minimal cleanup with maximal flavor.
- Fresh & Light: The “Salsa” style Caprese adds a burst of freshness that balances the rich balsamic glaze.
- Crowd Pleaser: Naturally gluten-free and visually stunning for dinner guests.
What You’ll Need
For the Balsamic Chicken
- 2 Large Chicken Breasts (halved)
- 1/4 cup Balsamic Vinegar
- 2 tbsp Olive Oil
- 1 tbsp Honey or Maple Syrup
- 2 cloves Garlic (minced)
- 1 tsp Dried Oregano
For the Caprese Salsa
- 1 cup Cherry Tomatoes (quartered)
- 1/2 cup Bocconcini (mozzarella pearls)
- 1/4 cup Fresh Basil (chiffonade)
- 1 tbsp Extra Virgin Olive Oil
- Salt & Pepper to taste
Step-by-Step Instructions
- Marinate: In a bowl, whisk together balsamic vinegar, oil, honey, garlic, and oregano. Add chicken and let sit for at least 15 minutes (or up to 4 hours).
- Bake: Preheat oven to 400°F (200°C). Place chicken in a baking dish and pour remaining marinade over it. Bake for 18–22 minutes until cooked through (165°F internal).
- The Salsa: While chicken bakes, toss the tomatoes, mozzarella, basil, and olive oil in a small bowl. Season with salt and pepper.
- The Glaze: If the juices in the pan are thin, transfer them to a small saucepan and simmer for 3–5 minutes until thickened into a glaze.
- Assemble: Plate the chicken, drizzle with the pan glaze, and top generously with the Caprese Salsa.
Chef’s Tip: For extra flavor, finish the dish with a store-bought balsamic reduction drizzle right before serving!
