The perfect Summer dinner using in season herbs and vegetables! This is also wonderful for meal prep or to feed guests!
lil carb Caprese Chicken- Serves 2
2 chicken breasts, 1 1/2 inches thick
4 Tbsp pesto,
Link to my Homemade Pesto
3 slices of tomato
1/2 cup shredded mozzarella cheese
1/4 tsp crushed red pepper flake, adjust to your taste
salt & pepper, to taste
Parmesan cheese, optional
Start off by marinating the chicken.
In a shallow bowl place 2 tablespoons of pesto and add the chicken. Turn the chicken to get all sides coated in the pesto and refrigerate. I like to marinate mine for 2 hours but if you are pressed for time I would let them sit for at least 15 minutes.
Cut the tomato slices in half and sprinkle them with salt and pepper, set aside.
To cook the chicken:
Preheat your oven to 400 degrees.
In a large skillet (I use cast iron), heat 2 tablespoons of olive oil over medium high heat.
Add the chicken. Cook for 5 minutes and then flip over and cook for an additional 5 minutes.
Turn off the heat.
Then, add another 1 tablespoon of pesto to the top of each chicken breast and spread evenly.
Then sprinkle red pepper flake on top of the pesto. I like to do 1/8 tsp on each chicken breast.
Then add on your tomato slices and then top each piece of chicken with mozzarella cheese.
Place in the oven for 8 minutes. Using a cast iron, I put the whole pan in the oven.
Then I place under the broiler for 1-2 minutes until the cheese is bubbly and brown.
Top with parmesan cheese if desired, slice the chicken and
ENJOY!
Per Chicken Breast:
425 Calories
49 Grams Protein
3.5 Net Carbs
