1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • 3 Tbsp balsamic vinegar • ¼ tsp ground black pepper, divided • 4, (4-oz.) boneless skinless chicken breasts, butterflied then pounded very thin (⅛ to ¼-inch thick) • ½ cup fresh basil leaves, torn into small pieces • 2 garlic cloves, minced • 2 cups grape tomatoes, halved • 2 tsp olive oil • 2 cups reduced-fat shredded mozzarella • ¼ tsp salt • 4 cups steamed vegetables, like broccoli, asparagus, or zucchini “noodles”
1. Heat olive oil in a large skillet over medium-high heat. Add garlic, and stir for one minute. Add tomatoes, balsamic vinegar, salt and pepper. Cover and cook for 8 to 10 minutes, until tomatoes have softened. Remove from heat and stir in fresh basil.
2. Grill or sauté chicken breasts over medium-high heat for a few minutes on each side until fully cooked. Transfer to a baking sheet. Top each chicken breast with a ½ cup of the tomato mixture and a ½ cup of mozzarella cheese, as if it were a pizza. Broil for 2 to 5 minutes, or until cheese is melted.
3. Steam or cook broccoli, asparagus, zucchini “noodles”, or another veggie of your choice to serve as a side with the Caprese chicken.
4. Each serving gets one tomato and cheese-topped chicken breast with one cup of steamed vegetables.