Step 1: Prep the Chicken

• Pat dry the chicken breasts with a paper towel to remove excess moisture.
• Drizzle olive oil over the chicken and rub in salt, pepper, oregano, and garlic powder for even seasoning.
• Let the chicken marinate for at least 10 minutes (or up to 2 hours in the fridge for deeper flavor).

Step 2: Cook the Chicken

✔ Grilling Method:

• Heat a grill or grill pan over medium-high heat. Lightly grease with oil.
• Grill chicken for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
• Remove from the heat and let it rest for 5 minutes before adding toppings.

✔ Baking Method:

• Preheat oven to 400°F (200°C).
• Place chicken on a lined baking sheet and bake for 20-25 minutes, until cooked through.

Step 3: Assemble the Caprese Topping

• Place 2 slices of fresh mozzarella on each chicken breast.
• Layer 2 slices of tomato on top.
• Drizzle with extra virgin olive oil and balsamic glaze.
• Garnish with fresh basil leaves for a fragrant finish.

Step 4: Serve & Enjoy

• Transfer to a serving plate and drizzle with extra balsamic glaze if desired.
• Serve warm with your favorite sides (see suggestions below).

Serving Suggestions

• ✔ Best Side Dishes:
• Garlic bread or toasted sourdough
• Arugula salad with lemon vinaigrette
• Roasted asparagus or zucchini
• Lemon herb quinoa for a protein-packed side
• ✔ Wine Pairings:
• White: Sauvignon Blanc or Pinot Grigio (light & crisp)
• Red: Pinot Noir or Chianti (light-bodied & fruity)

Nutrition Per Serving (Based on 4 servings)

• Calories: 380 kcal
• Protein: 45g
• Fat: 18g
• Carbohydrates: 6g
• Fiber: 1g

Variations & Customizations

• Stuffed Pollo Caprese: Slice the chicken horizontally (but not all the way through) and stuff it with mozzarella, tomato, and basil before cooking.
• Pollo Caprese Pasta: Slice grilled chicken into strips and toss with pasta, cherry tomatoes, mozzarella pearls, and basil.
• Dairy-Free Option: Substitute vegan mozzarella or omit cheese for a lighter, dairy-free version.
• Spicy Kick: Sprinkle red pepper flakes or drizzle with chili-infused olive oil for extra heat.

Pro Tips for the Best Pollo Caprese

• Use Fresh Ingredients: The quality of tomatoes, mozzarella, and basil makes a huge difference in flavor.
• Don’t Overcook the Chicken: Use a meat thermometer to ensure the chicken stays juicy and doesn’t dry out.
• Let It Rest: After grilling or baking, let the chicken rest for 5 minutes to retain juices before topping.
• Make It a Meal: Serve with a Mediterranean Cucumber Tomato Salad for a well-rounded, fresh dinner.

FAQs

• ❓ Can I use chicken thighs instead of breasts?
• Yes! Chicken thighs will be juicier and more flavorful. Adjust cooking time: Grill 5-6 minutes per side or bake at 400°F (200°C) for 25 minutes.
• ❓ Can I prepare this ahead of time?
• Yes! Cook the chicken ahead of time, then store in the fridge. When ready to serve, reheat and add the fresh toppings.
• ❓ What’s the best substitute for balsamic glaze?
• Use balsamic vinegar reduction (simmer balsamic vinegar until thickened) or pesto drizzle for a different twist.
• ❓ Is Pollo Caprese keto-friendly?
• Yes! This recipe is low-carb and perfect for keto diets. Just ensure your balsamic glaze is sugar-free.
• ❓ Can I make this dish in an air fryer?
• Yes! Cook chicken at 375°F (190°C) for 12-15 minutes, then add mozzarella and tomatoes for the last 2 minutes to melt.