Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 8 ounces fresh mozzarella cheese
- 1.5 pounds ripe tomatoes
- 1 cup fresh basil leaves
- 2–3 cloves garlic
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook until golden brown on both sides, about 5-7 minutes per side or until fully cooked.
- While the chicken is cooking, chop the tomatoes into bite-sized pieces and mince the garlic.
- Once the chicken is done, remove it from the skillet and let it rest before slicing. In the same skillet, sauté minced garlic until fragrant (about 30 seconds), then add chopped tomatoes and stir well.
- Slice the cooked chicken into strips and layer over rice or quinoa in serving bowls. Top with sautéed tomatoes, fresh mozzarella cheese, basil leaves, and a drizzle of balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg