Grilled Chicken Caprese With Buffalo Mozzarella Cheese

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  2 tbsp Olive oil

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

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  2 tbsp Vinegar, Balsamic
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  1 tbsp Garlic
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  1 tsp Oregano, Dried
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  1 tsp Basil, Dried
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  1 tsp 1 teaspoon salt
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  1 1 pinch cracked pepper (to taste)
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  4 Chicken Breast, Boneless Skinless(1088g)

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

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  1 Tomato(123g)
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  4 Cheese, Mozzarella, Fresh(113g)

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

Instructions

1. 1Combine the olive oil, balsamic vinegar, minced fresh garlic, dried oregano, fresh basil, salt, and cracked 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. 2Preheat your grill to medium-high heat (approximately 375–400°F) and lightly oil the grates. Allow the grill to heat for 5 minutes until a drop of water sizzles on contact.
3. 3Place the chicken breasts on the hot grill and cook for 5–6 minutes without moving them, until golden brown grill marks form on the bottom. Flip and cook the second side for 5–6 minutes more over medium-high heat, 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 grill 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 the fresh mozzarella and a grilled tomato slice; cover the grill with the lid for 1–2 minutes over medium heat until the mozzarella begins to soften and melt slightly.
6. 6Divide 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.