Chicken Caprese

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  0.3 cup Olive oil

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

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  0.3 cup Vinegar, Balsamic
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  2 Garlic(6g)
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  1 tsp 1 teaspoon sea salt
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  0.3 tsp ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  1 tsp Italian seasoning
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  1.5 lbs Chicken Breast, Boneless Skinless
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  2 Tomato(246g)
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  0.3 cup Basil Pesto, Prepared
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  8 oz Cheese, Mozzarella, Fresh

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

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  2 tbsp Honey

Instructions

1. 1In a large bowl, whisk together the olive oil, balsamic vinegar, minced fresh garlic, Italian seasoning, sea salt, and black pepper. Divide the marinade in half—keep half in the large bowl and transfer half to a medium bowl. Add the chicken breasts to the large bowl and toss to coat thoroughly. Add the tomatoes to the medium bowl and toss to coat. Cover both bowls and refrigerate for at least 30 minutes or up to 1 hour.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. 3Remove the chicken from the marinade, letting excess drip off, and place in the hot skillet. Cook 3–4 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F when measured with an instant-read thermometer.
4. 4Reduce heat to low. Spread the basil pesto evenly across the top of each chicken breast, then top each with fresh mozzarella slices. Cover the skillet and cook 2–3 minutes over low heat until the mozzarella is melted and creamy.
5. 5Transfer the cooked chicken to a cutting board and let cool for 5 minutes. Top each piece with the marinated tomatoes and drizzle with honey.
6. 6Divide the prepared chicken evenly into 4 airtight meal prep containers while still warm. Allow to cool completely, then seal and refrigerate for up to 4 days. Reheat gently in a 325°F oven for 8–10 minutes before serving.