Ingredients
For the Chicken
- 4-6 chicken breasts (6-8 ounces each)
- 1 tablespoon olive oil (or more to coat)
- ¾-1 teaspoon salt
- ¾ teaspoon pepper
- 1 teaspoon granulated garlic powder (or 2 garlic cloves, finely minced)
- 1 tablespoon lemon zest
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme or oregano)
- 6 ounces fresh mozzarella ball, sliced into ⅓-inch slices (one slice per chicken breast)
For the Tomato Salad
- 1 ½ pints cherry or grape tomatoes (about 3 cups), halved
- 15 basil leaves, cut into ribbons
- 1 clove garlic, finely minced
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Optional Garnish
- Balsamic glaze drizzle
- Tiny drizzle of pesto
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s hot enough for cooking the chicken evenly and achieving perfect grill marks.
- Prepare Chicken: Pound the chicken breasts to an even thickness of about ¾ inch for uniform cooking. Place them in a large bowl, drizzle with olive oil, and toss to coat all sides. Sprinkle with salt, pepper, and garlic powder, tossing again to distribute seasoning evenly. Add lemon zest and thyme, then toss to combine thoroughly.
- Grill Chicken: Place the chicken breasts on the hot grill and cover. After 5-6 minutes, check for grill marks, then flip the chicken over, cover, and grill another 5-6 minutes. Flip again, lower the heat, and continue cooking until the internal temperature reaches 160°F at the thickest part.
- Add Cheese: Place a slice of mozzarella on each chicken breast, cover the grill, and cook for about 4 minutes until the cheese melts perfectly. Watch carefully to avoid burning.
- Make Tomato Salad: While the chicken grills, combine halved tomatoes, minced garlic, olive oil, balsamic vinegar, salt, and pepper in a medium bowl. Prepare basil ribbons by stacking leaves, rolling them tightly, then slicing thinly. Toss basil into the tomato mixture until evenly combined.
- Serve: Once the cheese is melted, remove the chicken from the grill. Arrange chicken on a platter and spoon the fresh tomato salad on top. For best flavor, serve immediately. You may keep the chicken warm in a 300°F oven if needed.
- Optional Garnish: Drizzle with balsamic glaze and a tiny amount of pesto for an extra burst of flavor before serving.
Notes
- For a stovetop version, use a grill pan over medium-high heat and follow the same cooking times.
- Make sure chicken breasts are pounded evenly to ensure they cook uniformly and stay juicy.
- Use fresh mozzarella for best melting results, or substitute with goat cheese if preferred for a tangier flavor.
- Watch cheese carefully on the grill to prevent it from burning or melting away.
- Adjust seasoning to taste, especially with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian
- Diet: Gluten Free
