Grilled Chicken Margherita

Delicious!

Amazing! Will be part of the permanent rotation. Easy to make.

Added some cut up thin pieces of bacon just to give it some more texture and it turned out devine! Definitely going to be a regular in the dinners

In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine. Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted. Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately. Notes You can absolutely use store-bought pesto sauce in this recipe, but if you have five extra minutes (you do!) I highly recommend my super easy homemade basil pesto. You can easily sub out the pine nuts for another nut like cashews or walnuts too! I almost always use fresh-squeezed lemon juice in my tomato topping, because I think it has the best flavor. But, you might not have a fresh lemon laying around. If that’s the case, feel free to use bottled lemon juice or even lime. After placing the cheese on top of the chicken, I always close the grill lid to help the cheese melt faster and keep the chicken from drying out. To make your own Italian seasoning for this chicken, simply combine 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, and 1/4 teaspoon dried thyme and sprinkle all over the chicken OR swap out Italian seasoning for Herbs de Provence (one of my favorite cooking tricks for boosting flavor!). Nutrition Calories: 403 kcal, Carbohydrates: 5 g, Protein: 32 g, Fat: 28 g, Saturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 97 mg, Sodium: 601 mg, Potassium: 496 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 950 IU, Vitamin C: 6 mg, Calcium: 209 mg, Iron: 1 mg

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