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, whisk together the olive oil, balsamic vinegar, minced fresh garlic, Italian seasoning, salt, and 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 the remaining 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 for 3–4 minutes per side over medium-high heat until golden brown and the 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 for 2–3 minutes 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.