Name: Caprese Balsamic Grilled Chicken with White Bean, Artichoke and Tomato Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 300 g chicken breast; 3 tbsp balsamic vinegar; 1 tbsp green pesto; 3 tbsp olive oil; 1/2 tbsp honey; 1 tsp sea salt flakes; 1 beef tomatoes, sliced; 125 g mozzarella, sliced; 1 handful basil leaves; 200 g cannellini beans; 200 g artichoke hearts in water, drained and chopped; 150 g cherry tomatoes, halved; 20 g sun dried tomatoes, chopped; 1 tbsp chopped curly parsley; 1 lemon, juiced; 1 tsp black pepper

1

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.

2

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.

3

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.

4

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.

Method