Caprese Balsamic Grilled Chicken with White Bean, Artichoke and Tomato Salad

This low-carb meal will be great for a filling but healthy start to the year. Recipe Trolley
Prep: 0H 20M
Cook: 0H 12M
Serves: 2



Mix together 2tbsp balsamic vinegar, 1 tbsp pesto, 2 tsp olive oil, 1 tsp honey, salt and pepper to taste. Put the chicken breasts in a freezer bag and pour the marinade over them. Press the air out of the bag, seal it and massage the marinade into the chicken. Refrigerate for at least 4 hours or overnight.


Preheat your grill to medium-high heat. When the grill is hot place the marinated chicken onto it and grill for 5-7 minutes per side or until thoroughly cooked.


In a large bowl whisk together the 1tbsp lemon juice, 1 tsp olive oil, salt and pepper. Add the cannellini beans, artichoke, tomatoes, 1tbsp chopped basil and parsley. Taste for seasoning.


During the last couple minutes of grilling, layer 2 slices of tomatoes, 2 basil leaves and 2 slices of mozzarella on top of each chicken breast. When the cheese is melted remove from the grill. Drizzle with the last balsamic vinegar before serving.

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