Grilled Chicken Caprese With Buffalo Mozzarella Cheese

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  Olive oil(30g)

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

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  Vinegar, Balsamic(30g)
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  Garlic(15g)
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  Oregano, Dried(5g)
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  Basil, Fresh(5g)
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  1 teaspoon salt
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  1 pinch cracked pepper (to taste)
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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Tomato
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  Cheese, Mozzarella, Fresh

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

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  Basil, Fresh(60g)
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  Vinegar, Balsamic(30g)

Instructions

1. 1Combine the olive oil, balsamic vinegar, minced fresh garlic, dried oregano, fresh basil, salt, and pepper in a shallow bowl. Add the chicken breasts and coat thoroughly; marinate for 30 minutes at room temperature if time allows, or proceed immediately.
2. 2Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles on contact. Lightly oil the cooking surface.
3. 3Place the chicken breasts on the hot surface and cook for 5–6 minutes without moving them, until golden brown marks form on the bottom. Flip and cook the second side for 5–6 minutes more, until the internal temperature reaches 165°F when measured at the thickest point—the chicken should be opaque throughout with no pink.
4. 4During the final 2 minutes of cooking the chicken, arrange the tomato slices on the same skillet and cook for 1–2 minutes per side over medium-high heat until lightly softened and marked.
5. 5Top each hot chicken breast with a slice of fresh mozzarella and a grilled tomato slice; cover the skillet with a lid or foil for 1–2 minutes over medium heat until the mozzarella begins to soften and melt slightly.
6. 6Transfer each finished chicken breast to a clean plate, then divide evenly into 4 airtight meal prep containers while still warm.
7. 7Drizzle each portion with additional balsamic vinegar, top with fresh basil ribbons, and cool to room temperature before sealing the containers. Refrigerate for up to 4 days.