Description

Balsamic Chicken With Caprese Salsa features tender, juicy chicken breasts marinated in a flavorful balsamic and lemon mixture, pan-seared to perfection, and topped with a fresh, vibrant caprese salsa made of cherry tomatoes, avocado, mozzarella pearls, basil, and shallots. This dish balances savory, tangy, and creamy textures for a delightful meal.

Ingredients

Scale

For the Chicken Marinade

4 boneless skinless chicken breasts, pounded to an even thickness
¼ cup extra virgin olive oil
½ medium lemon, juiced
1 teaspoon kosher salt
1 teaspoon pepper
1 tablespoon balsamic vinegar

For the Balsamic Reduction

1 cup (255 g) balsamic vinegar

For the Caprese Salsa

2 cups (298 g) cherry tomatoes, quartered
1 medium ripe avocado, peeled, pitted, diced
1 cup mini mozzarella cheese pearls
½ cup (12 g) basil leaves, minced
2 small shallots, finely diced
Salt & pepper, to taste

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Instructions

Prepare the marinade: In a large bowl, whisk together the olive oil, lemon juice, balsamic vinegar, kosher salt, and pepper until well combined.
Marinate the chicken: Place the chicken breasts into a large zip-lock bag. Pour the marinade over the chicken and turn the bag to coat evenly. Refrigerate for 20 minutes to allow the flavors to infuse the meat.
Make the balsamic reduction: In a small saucepan over medium-high heat, pour in the balsamic vinegar. Bring it to a boil, then reduce the heat to medium-low. Stir occasionally and simmer until the vinegar reduces by half and thickens enough to coat the back of a spoon. Remove from heat and let it cool; it will continue to thicken.
Cook the chicken: Transfer the marinated chicken breasts along with the marinade to a large skillet heated over medium-high heat. Cook the breasts undisturbed for 6-8 minutes until golden. Flip and cook the other side for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy. Remove from heat.
Prepare the caprese salsa: In a bowl, combine quartered cherry tomatoes, diced avocado, mini mozzarella pearls, minced basil, and finely diced shallots. Season with salt and pepper to taste. Toss gently to mix all ingredients well.
Assemble the dish: Place each cooked chicken breast on a plate and generously top with the fresh caprese salsa. Drizzle some of the cooled balsamic reduction over the chicken and salsa for added flavor and presentation.

Notes

Balsamic Chicken with Caprese Salsa is a well-balanced dish combining tangy balsamic flavors with creamy avocado and mozzarella, offering both refreshing and savory notes.
Ensure to pound the chicken breasts evenly to promote uniform cooking.
The balsamic reduction enhances the sweetness and depth of the dish; do not skip this step.
Use fresh basil and ripe avocado for the best taste in the salsa.
The internal temperature of the chicken should reach 165°F to guarantee safe consumption.

Nutrition

Serving Size: 1 chicken breast with salsa
Calories: 480 kcal
Sugar: 8 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 110 mg