Caprese Grilled Chicken Recipe With Nectarines & Mozzarella (6 Ingredients, 25 Minutes) by Jan Mostrom
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Peaches and nectarines are some of my favorite summer fruits. The stone fruits are ripe and ready to use in so many new and fun recipes. This summer caprese grilled chicken recipe with fresh nectarines (or peaches) is a wonderful twist on an Italian caprese salad. The healthy, high-protein recipe swaps out tomatoes for beautiful in-season stone fruit. Add some mozzarella cheese and fresh basil and then drizzle with balsamic glaze for just the right amount of added sweetness. This is the salad recipe of summer!
Photo credit (all photos): Jan Mostrom
To make this chicken recipe you will need only six healthy, gluten-free ingredients. Here is your shopping list for this farm-to-table recipe: fresh nectarines or peaches (check out the health benefits of nectarines and the health benefits of peaches), boneless/skinless chicken breasts, balsamic vinegar or balsamic glaze, fresh mozzarella and fresh basil. (Cheese and grilled chicken are both foods to eat during menopause.)
If you are making your own balsamic glaze for this salad recipe, add 1 cup of balsamic to a small sauce pan and heat on high until it comes to a boil. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the glaze sticks to the back of the spoon. Turn off heat and set to the side. The glaze will get thicker as it cools. If the glaze seems too thick just add a bit of water and stir to thin it out.
Serve the moist grilled chicken, juicy nectarines and creamy mozzarella for lunch or as a light, refreshing high-protein dinner. (Read about the health benefits of protein.)
Cuisine: Italian / American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Ingredients
- 1 cup balsamic vinegar or 1/2 cup balsamic glaze (or store-bought or homemade balsamic glaze)
- 4 large boneless/skinless chicken breasts
- 2 tablespoons olive oil
- 8 ounces fresh mozzarella, cut into 1/2-inch slices or mozzarella balls, sliced in half
- 4 - 5 medium nectarines or peaches, pitted and sliced
- 1/2 cup fresh basil, chopped
Here's how to make it:
- Slice the chicken in half horizontally and place between two sheets of parchment or plastic wrap. Pound the chicken with a meat mallet or rolling pin to make the chicken thinner. They should be about 1/3 inches thick.
- Preheat the grill to medium-high heat. Coat the chicken with the olive oil and sprinkle them with salt and pepper. Spray your grill with nonstick spray, if desired, and place the breasts onto the grill cooking them to reach an internal temperature of at least 165 degrees F, about 5 minutes per side, but grills vary. (You could use boneless chicken thighs instead of breasts.)
- When the chicken is done, place it on a serving platter and top with mozzarella, nectarines and sprinkle with basil. Drizzle with balsamic when ready to serve and enjoy! Store any leftover ingredients in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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