With just a few simple ingredients, this gluten free and low carb Grilled Caprese Chicken with Balsamic Glaze is an easy main dish to please everyone! It can be made on your stovetop grill pan or on your outdoor grill, if you prefer.
Here in Ohio, tomatoes are in their prime during the month of July, so that also means it’s the season of caprese dishes! There are so many variations of caprese recipes – sandwiches, salads, pizzas, and chicken – but this grilled chicken caprese with balsamic glaze is always at the top of my list when it comes to quick and simple dinners. It only requires a small list of ingredients and develops a whole of taste!
We recently started growing our own herbs, and amongst the group is my favorite, fresh basil. It adds a subtle taste of mint with a slightly sweet and peppery flavor to any recipe. We also started growing our own tomato plant, but unfortunately, those weren’t ready to be used. That’s okay, though! I still love our local market’s fresh heirloom and Roma tomatoes (I opted for Roma tomatoes in the pictured recipe).
How to Grill Caprese Chicken
I chose to grill this batch of caprese chicken indoors, only because we got hit with (what felt like) a week full of rain, but it is perfectly fine to grill these outdoor as well.
Stovetop/Indoor Grilling Instructions
- Sprinkle boneless, skinless chicken breasts with salt and pepper and combine marinade and chicken into large freezer storage bag for at least 1 hour prior to grilling.
- Place the grill pan on the stove and turn the heat to medium-high.
- Lightly brush the grill pan with extra virgin olive oil. *Friendly reminder: make sure you have your overhead vent hood running and be prepared to block any oil from jumping out of the pan.
- Place the marinated chicken breasts on the heated grill pan. Cook the chicken without moving them for about 5-6 minutes, until the undersides develop grill marks. Flip the chicken using a pair of tongs and cook for another 5-6 minutes.
- Use an internal meat thermometer to check the chicken for doneness (165 degrees Fahrenheit).
- Add your fresh mozzarella and tomato slices, and let sit in pan until mozzarella melts. You also have the option of placing the pan under your broiler for about 3 minutes to get a nice, bubbly melted mozzarella.
- Remove pan from heat, and add your chopped fresh basil and balsamic glaze.
- Sprinkle boneless, skinless chicken breasts with salt and pepper and combine marinade and chicken into large freezer storage bag for at least 1 hour prior to grilling.
- Heat grill to medium-high. Clean and lightly oil hot grates. Place chicken on grill.
- Grill chicken, without turning, 6 to 10 minutes. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat reads 165 degrees, 8 to 10 minutes more.
- About 1 minute before chicken is done, add your fresh mozzarella and tomato slices, and let sit until mozzarella melts.
- Remove chicken from grill and place onto your serving dish. Add your chopped fresh basil and balsamic glaze.
If you try this recipe or any of my recipes, I would love to hear how you enjoyed it! Review and comment below to let me know your thoughts, and share your pictures on instagram, tagging @thehealthychelle or #thehealthychelle – I love seeing your recipe creations! You can also follow me on Facebook, Pinterest, and Instagram!
Grilled Caprese Chicken with Balsamic Glaze
(1 votes, average: 5.00 out of 5)
Loading...With just a few simple ingredients, this gluten free and low carb Grilled Caprese Chicken with Balsamic Glaze is an easy main dish to please everyone!
Ingredients
- FOR MARINADE
- 1/4 cup extra virgin olive oil
- 1/8 cup raw honey
- 1/8 cup balsamic vinegar
- pinch of salt
- FOR CHICKEN
- 1 T extra virgin olive oil (for grilling grates)
- 1/2 cup shredded mozzarella or fresh
- 4 boneless chicken breasts
- 3 roma tomatoes or 1 heirloom tomato
- 1/4 cup fresh chopped basil
- balsamic glaze (to taste)
Instructions
FOR MARINADE
Sprinkle boneless, skinless chicken breasts with salt and pepper on each side.
In a small bowl, whisk together all marinade ingredients and pour over chicken breasts in sealed gallon freezer bag. Let marinade for at least 1 hour prior to grilling.
FOR CHICKEN - Stovetop/Indoor Grilling Instructions
Place the grill pan on the stove and turn the heat to medium-high.
Lightly brush the grill pan with extra virgin olive oil. *Friendly reminder: make sure you have your overhead vent hood running and be prepared to block any oil from jumping out of the pan.
Place the marinated chicken breasts on the heated grill pan. Cook the chicken without moving them for about 5-6 minutes, until the bottoms develop grill marks. Flip the chicken using a pair of tongs and cook for another 5-6 minutes.
Use an internal meat thermometer to check the chicken for doneness (165 degrees Fahrenheit).
Add your fresh mozzarella and tomato slices, and let sit in pan until mozzarella melts. You also have the option of placing the pan under your broiler for about 3 minutes to get a nice, bubbly melted mozzarella.
Remove pan from heat, and add your chopped fresh basil and balsamic glaze.
FOR CHICKEN - Outdoor Grilling Instructions
Heat grill to medium-high. Clean and lightly oil hot grates. Place chicken on grill.
Grill chicken, without turning, 6 to 10 minutes. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat reads 165 degrees, 8 to 10 minutes more.
About 1 minute before chicken is done, add your fresh mozzarella and tomato slices, and let sit until mozzarella melts.
Remove chicken from grill and place onto your serving dish. Add your chopped fresh basil and balsamic glaze.
