Description

Juicy, herb-seasoned chicken breasts grilled to perfection, topped with fresh mozzarella, vibrant tomato salad, and fragrant basil—reminiscent of classic Caprese with a light Italian touch.

Ingredients

Chicken & Seasoning

4–6 chicken breasts (6–8 oz each)
1 tbsp olive oil (plus more to coat)
¾–1 tsp salt
¾ tsp pepper
1 tsp garlic powder (or 2 cloves garlic, minced)
1 tbsp lemon zest
1 tbsp fresh thyme (or 1 tsp dried; oregano can be substituted)

Topping & Salad

6 oz fresh mozzarella, sliced into ~⅓‑inch rounds (1 slice per chicken breast)
Tomato Salad:
- 1½ pints cherry or grape tomatoes (~3 cups), halved
- 15 basil leaves, cut into ribbons
- 1 clove garlic, minced
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper

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Instructions

Prep chicken: Pat breasts dry. Coat with olive oil, salt, pepper, garlic powder, lemon zest, and thyme (or oregano).
Preheat grill: Medium-high heat; oil the grates to prevent sticking.
Make tomato salad: In a bowl, gently toss halved tomatoes, basil ribbons, garlic, olive oil, balsamic vinegar, salt, and pepper. Set aside.
Grill chicken: Place breasts on the hot grill and cook 4–6 minutes per side, or until internal temperature reaches 165 °F.
Add cheese: In the final 2–3 minutes of grilling, top each breast with a mozzarella slice, close the grill lid, and let it melt.
Rest: Remove chicken from grill and let it rest for 5 minutes.

Serve: Top each chicken breast with a generous spoonful of the tomato salad and garnish with extra basil ribbons or a balsamic drizzle if desired.

Notes

Pounding chicken to uniform thickness ensures even grilling.

Substitute thyme with fresh oregano for an alternative flavor.

Grill tomato halves briefly for added char flavor.

Serve alongside crusty bread, pasta, or a leafy green salad.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Italian-American