Grilled Chicken Margherita

Grilled Chicken Margherita

Grilled Chicken Margherita

Featuring: Pomegranate Balsamic Vinegar and Tuscan Herb Extra Virgin Olive Oil


  • 4 boneless skinless chicken breasts - pounded to less than 1 inch thickness
  • salt and pepper to taste
  • 2 tablespoons tuscan herb extra virgin olive oil
  • 2 tablespoons pomegranate balsamic vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 4 slices mozzarella cheese
  • ½ cup basil pesto 
  • ½ cup cherry tomatoes - halved
  • 1 tablespoon fresh lemon juice
  • ½ cup packed basil leaves - very thinly sliced
  • cracked black pepper


!n a large bowl combine chicken, salt and pepper, olive oil, balsamic vinegar, garlic power, and Italian seasoning. Toss to combine.

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.

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. Enjoy!

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