Description
Enjoy a delightful Grilled Chicken Caprese with Burrata, combining juicy grilled chicken breasts, fresh cherry tomatoes, basil, creamy burrata cheese, and a sweet tangy balsamic glaze. This recipe offers a perfect balance of sweet, savory, and refreshing flavors, ideal for an easy weeknight dinner.
Ingredients
Scale
For the Balsamic Glaze
- ½ cup balsamic vinegar
For the Chicken Marinade
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon pure honey
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 - 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions
For the Tomato Salad
- 1 pint (2 cups) cherry or grape tomatoes, halved
- 2 teaspoons extra virgin olive oil
- Pinch of fine salt
- ⅓ - ½ cup thinly sliced fresh basil leaves
For Serving
- 1 8-ounce or 2 4-ounce balls fresh burrata cheese, drained and cut into quarters or halves (4 portions total)
- Balsamic glaze, for drizzling
- Flaky sea salt, to taste
- Black pepper, to taste
Instructions
- Make the Balsamic Glaze: Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil then reduce heat to low and simmer until reduced by half, about 15 minutes, stirring occasionally. Remove from heat and allow the glaze to cool; it will thicken as it cools. This can be made up to 4 days in advance and stored in the refrigerator for up to 1 week.
- Prepare the Marinade: In a shallow bowl or glass pie plate, whisk together 2 tablespoons olive oil, balsamic vinegar, Italian seasoning, honey, salt, and pepper. Add the chicken pieces and turn them 2 to 3 times to coat evenly. Nestle the chicken in the marinade, cover, and refrigerate for 30 minutes or up to 8 hours.
- Preheat the Grill: Heat an outdoor grill or grill pan on the stove to medium-high heat (400°F).
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off, discard leftover marinade. Place chicken on the grill over indirect heat and cook for 5-6 minutes. Flip the chicken and cook for another 4-6 minutes until cooked through and no longer pink inside. Transfer to a clean plate.
- Prepare the Tomato Salad: In a medium bowl, combine halved cherry tomatoes, 2 teaspoons olive oil, and a pinch of salt. Toss gently, then fold in the sliced basil.
- Assemble and Serve: Top each grilled chicken portion with a 2-ounce piece of burrata and ½ cup of the tomato-basil mixture. Drizzle with 1-2 teaspoons balsamic glaze, sprinkle with flaky sea salt and black pepper, and serve immediately.
Notes
- This recipe is a fresh twist on traditional Caprese salad, adding protein for a satisfying meal.
- You can make the balsamic glaze ahead to save time on serving day.
- Chicken breasts should be pounded evenly to promote uniform cooking.
- Use fresh high-quality burrata and basil for the best flavor.
- If you don't have a grill, a grill pan on the stove works well as an alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 7 g
- Sodium: 260 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 87 mg
