Grilled Chicken Margherita
Juicy herb-seasoned grilled chicken topped with melty mozzarella, fresh pesto, and tomato basil relish. A quick, flavorful dish perfect for summer nights or any busy weeknight meal.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4
Calories 400 kcal
Grill (or grill pan)
Tongs
Mixing Bowls
Meat
- 4 boneless skinless chicken breasts (400g) – pounded to less than 1-inch thickness
Condiments
- 2 tbsp olive oil
- ½ cup basil pesto (120g) (homemade or store-bought)
Baking & Spices
- Salt and pepper, to taste
- 1 tsp garlic powder (5g)
- 1 tsp Italian seasoning (OR ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme) (5g)
Dairy
- 4 slices mozzarella cheese (100g)
Produce
- ½ cup cherry tomatoes – halved (100g)
- 1 tbsp fresh lemon juice (15 ml)
- ½ cup fresh basil leaves – thinly sliced (20g)
Preparing and Grilling the Chicken
In a large bowl, combine chicken breasts, olive oil, salt, pepper, garlic powder, and Italian seasoning. Toss well to coat.
Grill chicken over medium-high heat for 6-8 minutes per side, until the internal temperature reaches 75°C (165°F).
Topping and Serving
Place a slice of mozzarella on each chicken breast and allow it to melt for 1 minute on the grill.
In a separate bowl, combine tomatoes, lemon juice, and basil.
Top each chicken breast with 3 tbsp pesto and a spoonful of the tomato-basil mixture. Garnish with cracked black pepper. Serve immediately.
Keyword basil, Chicken, easy dinner recipe, Grilled chicken, mozzarella, pesto, quick dinner, tomato