Margherita Grilled Chicken Recipe

Smooth, wholesome grilled chook margherita crowned with melted mozzarella cheese, pesto, and tomato basil garnish.

This dish is precisely what my summer needed and that i’m inclined to guess your summer season desires it too.

Margherita Grilled Chicken Recipe

This grilled bird margherita is flawlessly juicy and seasoned, topped with gooey, melty mozzarella cheese, 5-minute pesto (the first-rate EVER!) and tomato basil enjoy.

This is one of the dishes which have saved us these days with our kitchen mess, however even supposing we weren’t tearing aside the heart of our domestic, this clean, 30-minute meal might nevertheless be starring on our dinner table.

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 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme)
• 4 slices mozzarella cheese
• 1/2 cup basil pesto (try my Easy 5 Minute Pesto Recipe - it's the best!!)
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh lemon juice
• 1/2 cup packed basil leaves, very thinly sliced
• cracked black pepper

INSTRUCTIONS:

1. In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
2. Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
3. Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.

Share :