Quick, Easy & Light: Chicken Caprese

Now that the weather in Dallas has been consistently in the 70s and 80s, I feel like “comfort” food should be out the door. Now is the time for refreshing salads, light sandwiches and BBQ! So last night I decided to make Chicken Caprese.



Thin chicken breast

Bell peppers (to raost) or a jar of roasted peppers

A ball of mozzarella cheese



Balsamic vinaigrette



If you decide you want to roast your own peppers just set the oven to broil. Cut the whole peppers into chunks (discard seeds and core). Roast for 10 minutes or until the skin gets charred. Remove the peppers from the oven and place in a plastic bag to lock in the steam. After about 20 minutes you should be able to peel the black skin from the peppers then cut it into the slices.

For the chicken – season with salt, pepper, garlic powder and paprika. Grill on each side for about 7 minutes.

Cut up the tomato into slices. Cut mozzarella into slices. Dice the basil.

Once the chicken is finished. Let it cool off for about 10 minutes unless you want the toppings to be warm as well. Once the chicken has cooled off, place all your toppings (tomato, peppers, mozzarella and basil) on top. Then drizzle balsamic vinaigrette over it. I paired mine with a caesar salad.



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