Chicken Caprese

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Balsamic(60g)
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  Garlic(120g)
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  1 teaspoon sea salt
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  ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Italian seasoning(5g)
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  Chicken Breast, Boneless Skinless(680g)
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  Tomato
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  Basil Pesto, Prepared(60g)
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  Cheese, Mozzarella, Fresh(227g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Honey(30g)

Instructions

1. 1In a large bowl, mix together ¼ cup of the olive oil, the balsamic vinegar, garlic, salt, pepper and Italian seasoning. Transfer ¼ cup of the marinade to a medium bowl. Add the chicken to the large bowl with marinade and toss to coat. Add the tomatoes to the medium bowl and toss to coat with marinade. Marinate the chicken and the tomatoes refrigerated for at least 30 minutes or up to 1 hour.
2. 2Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is glistening, add the chicken to the pan and cook until golden brown, 3-4 minutes per side.
3. 3Reduce the heat to low, then spread the tops of the chicken with pesto. Top each cutlet with 2 slices of the mozzarella, then cover and cook until the mozzarella melts and the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
4. 4Divide the chicken between 4 plates, top with the marinated tomatoes and drizzle with the honey. Serve with any remaining pesto on the side if desired.