Grilled chicken with heirloom tomato caprese salad
This 20 minute dinner combines grilled free-range chicken breasts, sliced heirloom tomatoes, fresh basil and torn baby boccocini all dressed in a home-made balsamic reduction.
20 Minutes. Serves 2.
2 x 180g free range chicken breast
3 sprigs thyme
150g baby bocconcini
350g heirloom cherry tomatoes
½ cup balsamic vinegar
2 sprigs basil
- In a bowl combine olive oil, thyme leaves, chicken, salt and pepper. Mix to coat well. Heat a non-stick fry pan or BBQ to a medium-high heat.
- Cook chicken for 8-10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes.
- While the chicken is cooking, heat balsamic vinegar in a small saucepan over medium-high heat until boiling. Reduce heat to low and simmer for 8-10 minutes until reduced by half. Remove and set aside.
- Plate the chicken, then top with tomatoes sliced in half, torn bocconcini and basil leaves. Drizzle with the balsamic reduction.
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