Healthy, light yet completely satisfying this caprese grilled chicken paillard is such a delicious recipe. The chicken is fork tender and the caprese topping can’t be beat.

Caprese Grilled Chicken Paillard - Healthyish Foods

Loaded with protein, this recipe will keep you feeling full without the guilt. Plus, any leftover caprese mozzarella topping can be used the next day on a panini sandwich or on top of grilled fish. Simple, easy to make and delicious! What more can you ask for?

Caprese Grilled Chicken Paillard - Healthyish Foods
Caprese Grilled Chicken Paillard - Healthyish Foods

Caprese Grilled Chicken Paillard

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Ingredients

  • 1.5 lbs. chicken breast – thin cut will work well too
  • 4 tablespoons olive oil
  • 2 cloves garlic thinly sliced or minced
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Caprese Mozzarella Topping

  • 1.5 cups sliced cherry or grape tomatoes
  • 1 cup mozzarella pearls
  • 1/2 cup diced shallots or sweet onion
  • 2 tablespoon fresh chopped basil
  • 1 tablespoon olive oil
  • salt and pepper, pinch of each
  • 1-2 tablespoons balsamic reduction as a finishing touch

Equipment

  • grill
  • mixing bowl
  • platter

Instructions 

  • Place a sheet of foil on your grill, then preheat the grill to 400 degrees.
  • If your chicken breasts are thick, butterfly them (cut them in half) and add them to a Ziploc bag. Gently pound the chicken using the soft side of a mallet. You will want the chicken to be about ¼ inch thick.
  • Once the chicken is pounded thin, add the olive oil, thinly sliced or minced garlic, chopped parsley, salt and pepper to the Ziploc bag.
  • Zip the bag closed and massage the chicken making sure it is evenly coated in the marinade.
  • Leave the chicken to marinate for 20-25 minutes before grilling.
  • While the chicken is marinating, you’ll prepare the caprese topping.
  • Slice the cherry or grape tomatoes in halves.
  • Add the sliced tomatoes and mozzarella pearls into a mixing bowl.
  • Next, you'll finely dice the shallots and chop the fresh basil.
  • Add the basil, shallots and olive oil into the mixing bowl with the tomato / mozzarella mixture. Season with a pinch of salt and pepper. Toss everything together until well combined. Set aside.
  • Place the chicken on the grill, since it is coated in the olive oil mixture it will not stick to the foil.
  • Grill for about 3 minutes on each side. Since it is pounded thin, it will cook pretty quickly. Just make sure the chicken is cooked through. Thicker chicken may need longer to cook.
  • Remove from the grill and arrange the chicken on a platter. Top with the caprese topping and a light drizzle of balsamic reduction.
  • Serve immediately and enjoy!